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Bacon-wrapped Pork with Potato Stuffing

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Bacon-wrapped Pork with Potato Stuffing
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
725
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie725 kcal(35 %)
Protein51.18 g(52 %)
Fat42.98 g(37 %)
Carbohydrates44.04 g(29 %)
Sugar added0 g(0 %)
Roughage6.11 g(20 %)
Vitamin A92.07 mg(11,509 %)
Vitamin D0.67 μg(3 %)
Vitamin E1.76 mg(15 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.18 mg(16 %)
Niacin5.22 mg(44 %)
Vitamin B₆0.41 mg(34 %)
Folate51.84 μg(17 %)
Pantothenic acid0.47 mg(8 %)
Biotin2.17 μg(5 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C53.59 mg(56 %)
Potassium1,063.35 mg(27 %)
Calcium55.43 mg(6 %)
Magnesium46.07 mg(15 %)
Iron2.53 mg(17 %)
Iodine15.75 μg(8 %)
Zinc1.05 mg(15 %)
Saturated fatty acids8.75 g
Cholesterol150.56 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
21 ounces
pork fillets (in one piece)
6 tablespoons
4
large potatoes (peeled)
1 stalk
Celery (finely chopped)
1 clove
garlic (crushed)
1
lemon (zest)
1
egg (beaten)
1 tablespoon
chopped parsley
1 tablespoon
chopped thyme
6 rashers
Bacon (streaky, American)
2 tablespoons
Wholegrain Mustard
1
onion (cut into wedges)
6
red Plum (stone removed and cut into wedges)
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Preparation

Preparation steps

Step 1/6
Heat the oven to 180ºC (160º fan) 350ºF, gas 4. Butterfly the pork fillet and brush the flesh with about 2 tbsp oil.
Step 2/6
Boil two of the potatoes, mash them and add the celery, garlic, lemon zest, egg, parsley and thyme. Season with salt and pepper, spread onto the pork and roll the fillet up tightly.
Step 3/6
Lay the bacon rashers over the meat, secure with kitchen twine and spread the mustard on top of the meat.
Step 4/6
Heat the remaining oil in a roasting pan on the hob. Cut the remaining potatoes into wedges and coat with the oil in the pan. Put the meat into the pan and roast in the oven for 30 minutes.
Step 5/6
Add the onion wedges to the pan, baste the meat, potatoes and onions and return the pan to the oven for 20 minutes.
Step 6/6
Add the plum wedges and roast for a further 10 minutes. Let the meat rest for 15 minutes before serving.

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