Pepper Stuffed Pork Loin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram Pork loin (trimmed)
- 1 day-old White roll
- 75 milliliters warm milk
- 2 Bell pepper (green and red)
- 1 shallot
- 1 Tbsp butter
- 1 egg
- 1 Tbsp freshly chopped parsley
- breadcrumbs (as needed)
- 1 splash lemon juice
- salt
- peppers
- 3 Tbsps olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the meat, pat dry and cut a pocket into the side. Soak the bread in the milk and let stand for about 5 minutes. Rinse the peppers, cut in half, remove the stems, seeds and pith and finely chop. Peel the shallot, finely chop and sauté with the peppers in the butter for about 2 minutes. Transfer to a bowl and let cool. Tear the bread into pieces, add to the vegetables along with the egg and parsley and mix until combined. Add breadcrumbs as needed. Season with lemon juice, salt and pepper. Transfer to a piping bag and pipe into the pork pocket. Season with salt and pepper. Heat 1 tablespoon oil in a frying pan and sear the pork on all sides. Place on a baking sheet. Peel the garlic and chop finely. Mix with the remaining oil and dried herbs and use to coat the meat. Roast for 60-70 minutes.
Remove from the oven and slice to serve.
