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
4
- 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.
