Bacon and Herb Wrapped Pork

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Bacon and Herb Wrapped Pork
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
741
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie741 cal.(35 %)
Protein35 g(36 %)
Fat61 g(53 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E9.8 mg(82 %)
Vitamin K83 μg(138 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂0.6 mg(55 %)
Niacin15 mg(125 %)
Vitamin B₆1.5 mg(107 %)
Folate142 μg(47 %)
Pantothenic acid2.2 mg(37 %)
Biotin23.1 μg(51 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C63 mg(66 %)
Potassium1,242 mg(31 %)
Calcium173 mg(17 %)
Magnesium84 mg(28 %)
Iron4.2 mg(28 %)
Iodine10 μg(5 %)
Zinc5.3 mg(66 %)
Saturated fatty acids21.6 g
Uric acid298 mg
Cholesterol111 mg
Complete sugar10 g

Ingredients

for
4
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
How healthy are the main ingredients?
shallotparsleyrosemarySagesaltTomato

Preparation steps

1.

Preheat oven to 250°C (approximately 475°F).

2.

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.

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