Pork and Mushroom Parcels
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 28 ozs Pork loin (ready-to-cook, cut into four pieces)
- 1 shallot (diced)
- 1 clove garlic cloves (diced)
- 2 Tbsps butter
- 5 cups Mushrooms (e. g. button mushrooms or chanterelles, chopped)
- 2 Tbsps fresh parsley (chopped)
- 4 tsps Dijon mustard
- 2 Tbsps vegetable oil
- ⅜ cup Cognac
- salt
- peppers
Preparation steps
1.
Cut a pocket into each piece of meat.
2.
Fry the shallot and garlic in hot butter. Add the mushrooms and fry until all the liquid has evaporated. Remove from the heat, stir in the parsley and mustard and season with salt and ground black pepper.
3.
Transfer the mixture to the pockets in the meat and close with toothpicks.
4.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
5.
Season the meat with salt and ground black pepper and fry in hot oil on all sides. Place on an oven rack with a drip tray underneath and roast for around 25 minutes.
6.
Heat the Cognac in a pot and remove the meat from the oven. Place on a heatproof plate and (carefully!) ignite the Cognac. Pour over the meat and serve.
