Herbed Pork Roll
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 51.4 μg | (86 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,387 mg | (35 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 kilogram roasted pork roulade (ready to cook)
- 4 Parsnips
- 4 carrots
- 1 bunch parsley
- 1 bunch thyme
- ½ bunch rosemary
- 2 shallots
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 500 milliliters Beef broth
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel parsnip and carrot and halve or quarter lengthwise depending on the size. Place in a roasting pan.
Rinse the parsley, thyme and rosemary, shake dry, pluck off the leaves or needles and very finely chop. Peel shallots and the garlic, finely chop and mix with the olive oil and herbs.
Rinse the meat, pat dry, and coat with 3/4 of the herb mixture. Roll tightly and tie with kitchen twine. Rub outside of roll with the rest of the herb mixture, season with salt and pepper and put on the vegetables in the roasting pan. Add 200 ml (approximately 3/4 cup) of broth and simmer about 1 1/2 hours in the preheated oven. Pour in more broth and turning the meat over once during cooking.
Finally, remove the meat and the vegetables from pan and let it rest. Meanwhile, season meat juices to taste (thicken if desired) and serve with the sliced meat.
