Mediterranean Roast Pork Roll
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram roasted pork roulade (ready to cook)
- salt
- freshly ground peppers
- 100 grams sun-dried Tomatoes (in oil)
- 100 grams mixed, pitted Olives (green and black)
- olive oil
- 2 Tbsps chopped Pine nuts
- 2 Tbsps freshly grated Parmesan
- 150 milliliters dry white wine
- 300 milliliters Beef broth
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the meat, pat dry, spread out on work surface and season with salt and pepper. Drain the sun-dried tomatoes and olives and chop. Mix with 2 tablespoons tomato oil, 2 tablespoons olive oil, pine nuts and Parmesan and distribute over the meat. Roll tightly and tie with kitchen twine.
3.
Brown over high heat in oil in a roasting pan and deglaze with the wine. Pour in the broth and roast in a preheated oven for 1 1/2-2 hours.
4.
Remove from oven, remove the kitchen twine, slice and arrange on a platter. If desired, serve with buttered farfalle pasta.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
