Pork and Spinach Roulades
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 201.4 μg | (336 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,249 mg | (31 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 thin Pork cutlets (about 160 grams or 5.5 ounces)
- 8 slices Bacon
- 2 Tbsps clarified butter
- 200 grams Spinach
- 40 grams Olives (pitted)
- 250 milliliters Beef broth
- 2 Tbsps Tarragon vinegar
- 1 Tbsp Tarragon (chopped)
- 1 bay leaf
- salt
- freshly ground pepper
- 600 grams Cherry tomatoes
- Basil (for garnish)
Preparation steps
1.
Rinse spinach and drain, squeeze spinach slightly.
2.
Mince olives.
3.
Flatten pork and season with pepper, sprinkle with a little flour and cover with a slice of bacon.
4.
Top pork with olives and spinach. Roll up and wrap with 1-2 slices of bacon. Secure with toothpicks.
5.
Rinse cherry tomatoes.
6.
Heat butter in a pan and cook pork on all sides. Deglaze with broth and vinegar. Add tarragon and bay leaf. Simmer over low heat, covered, for about 30 minutes. After 20 minutes of cooking, add tomatoes and simmer.
7.
Remove pork, slice and plate. Serve with tomatoes, garnished with basil.
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