Apple-Stuffed Pork Loin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,558 mg | (39 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 2 Russet apples
- 2 Tbsps lemon juice
- 1 kilogram Pork loin
- salt
- freshly ground peppers
- 1 gram dried italian Fresh herbs
- 1 Tbsp Mustard
- 2 onions
- 200 milliliters Beef stock
- 200 milliliters white wine
- 200 grams Whipped cream
- 400 grams carrots
- 2 Tbsps butter
- 2 Tbsps Sesame seeds
Preparation steps
Peel, core and dice apples, then immediately mix with lemon juice. Slice a pocket into the pork and season with salt and pepper. Fill pocket with half the apples. Secure with kitchen twine. Season pork with salt and pepper, coat with mustard and herbs and place in a roasting pan. Bake in an oven preheated to 180°C (approximately 350°F) for about 90 minutes.
Rinse, peel and leave a little green on the carrot. Blanch for about 5 minutes in boiling salted water. Shock in ice water and drain.
Peel and mince onions. Combine remaining apple and onions. Cook in a saucepan and deglaze with stock and white wine.
Remove roast from oven and let it rest. Pour pan drippings into the pan with onions and apples, add cream and reduce for about 5 minutes, then purée and season with salt and pepper.
Slice pork and serve with sauce.
Swirl carrots in butter with sesame seeds, salt and serve with pork.
