Pepper Stuffed Pork Loin

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Pepper Stuffed Pork Loin
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
487
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie487 kcal(23 %)
Protein60.6 g(62 %)
Fat21.86 g(19 %)
Carbohydrates9.5 g(6 %)
Sugar added0 g(0 %)
Roughage1.17 g(4 %)
Vitamin A102.81 mg(12,851 %)
Vitamin D1.69 μg(8 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁1.63 mg(163 %)
Vitamin B₂0.79 mg(72 %)
Niacin30.65 mg(255 %)
Vitamin B₆1.68 mg(120 %)
Folate33.3 μg(11 %)
Pantothenic acid1.97 mg(33 %)
Biotin0.37 μg(1 %)
Vitamin B₁₂1.59 μg(53 %)
Vitamin C50.02 mg(53 %)
Potassium1,032.38 mg(26 %)
Calcium64.67 mg(6 %)
Magnesium66.9 mg(22 %)
Iron2.01 mg(13 %)
Iodine18.24 μg(9 %)
Zinc4.48 mg(56 %)
Saturated fatty acids6.2 g
Cholesterol205.57 mg

Ingredients

for
4
Ingredients
1 kilogram
Pork loin (trimmed)
1
day-old White roll
75 milliliters
warm Milk
2
Bell peppers (green and red)
1
1 tablespoon
1
1 tablespoon
freshly chopped Parsley
Crumb (as needed)
1 splash
3 tablespoons
1 teaspoon
dried Thyme
1 teaspoon
dried Rosemary

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F).

2.

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.

3.

Remove from the oven and slice to serve.