Bacon and Herb Wrapped Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 83 μg | (138 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,242 mg | (31 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- ½ bunch parsley
- 2 sprigs rosemary
- 2 sprigs Sage
- 600 grams Pork butt (ready to cook boneless)
- salt
- freshly ground peppers
- 6 slices Bacon
- 6 slices fatty Bacon
- 5 Tbsps vegetable oil
- 250 grams shallots
- 4 Tomatoes
- 700 grams white, thick Beans (from a can)
- 1 garlic clove
- 150 milliliters Beef broth
- 1 ½ Tbsps balsamic vinegar
- 2 Tbsps scallions
Preparation steps
Preheat oven to 250°C (approximately 475°F).
Rinse parsley, rosemary and sage, shake dry, pluck leaves from stems and finely chop. Place parsley stems aside. Rinse meat, pat dry and rub on all sides with salt and pepper. On a work surface, layer bacon slices slightly overlapping next to each other. Spread half the herbs on bacon, place meat on top and sprinkle with remaining herbs. Cover with layered fatty bacon, tie with kitchen string and place in a greased roasting pan with 2 tablespoons oil. Bake in preheated oven and allow to fry. Then reduce heat to 200°C (approximately 400°F) and allow meat to cook for another 70 minutes. Peel shallots. Rinse tomatoes and cut them crosswise. After 30 minutes of cooking time, add shallots and tomatoes. Drain beans in a colander. Peel garlic and add to beans, parsley stalks and vegetable broth in a gratin dish. Place on bottom rack of the oven and bake uncovered for 30 minutes. Remove roasting pans from oven. Puree beans with remaining oil, vinegar and salt, removing parsley stems beforehand. Free meat from the kitchen string and cut into slices. Spoon tomatoes, shallots and bean puree on warmed plates, drizzle meat with cooking juices, sprinkle with chopped chives and serve.
