Herbed Pork Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 38.57 g | (39 %) | ||
| Fat | 2.35 g | (2 %) | ||
| Carbohydrates | 2.04 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.71 g | (2 %) |
| Vitamin A | 2.16 mg | (270 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.03 mg | (0 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.08 mg | (1 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 0.9 μg | (0 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5.69 mg | (6 %) | ||
| Potassium | 19.91 mg | (0 %) | ||
| Calcium | 14.47 mg | (1 %) | ||
| Magnesium | 3.2 mg | (1 %) | ||
| Iron | 1.29 mg | (9 %) | ||
| Zinc | 0.04 mg | (1 %) | ||
| Saturated fatty acids | 0.04 g | |||
| Cholesterol | 95.53 mg |
Ingredients
- Ingredients
- 1 kilogram trimmed Cutlet (pork)
- 1 organic lemon (zest)
- 2 fresh rosemary
- 3 garlic cloves
- 1 tsp fennel seeds
- 1 pinch Ground clove
- salt
- freshly ground peppers
Preparation steps
Preheat oven to 200°C (approximately 400°F). Finely chop 1 teaspoon fresh rosemary and three garlic cloves. Place both into a small bowl. Zest peel of a lemon and add with fennel seeds and ground cloves. Season with salt and pepper and mix everything thoroughly.
Prick the meat all around in several places with a sharp knife about 1 cm (approximately 1/2 inch) deep. Fill the small holes each with 1 pinch of spice mixture. Season the meat with salt and pepper, distribute remaining rosemary sprigs on top and firmly tie up the whole as a roast.
Put pork on the oven rack. Place a drip pan under the wire oven rack so the juices are collected during cooking.
Cook meat in the preheated oven about 30 minutes, then reduce the temperature to 160°C (approximately 325°F) and cook until done, about 1 hour. Turn frequently and baste with the juices. Serve garnished with fresh herbs.
