Pork in Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 46.37 g | (47 %) | ||
| Fat | 35.7 g | (31 %) | ||
| Carbohydrates | 28.5 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.36 g | (8 %) |
| Vitamin A | 213.03 mg | (26,629 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.57 mg | (21 %) | ||
| Vitamin B₁ | 1.72 mg | (172 %) | ||
| Vitamin B₂ | 0.86 mg | (78 %) | ||
| Niacin | 21.51 mg | (179 %) | ||
| Vitamin B₆ | 1.42 mg | (101 %) | ||
| Folate | 51.43 μg | (17 %) | ||
| Pantothenic acid | 2.03 mg | (34 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.96 μg | (32 %) | ||
| Vitamin C | 96.1 mg | (101 %) | ||
| Potassium | 951.43 mg | (24 %) | ||
| Calcium | 82.17 mg | (8 %) | ||
| Magnesium | 70.54 mg | (24 %) | ||
| Iron | 3.58 mg | (24 %) | ||
| Iodine | 1.19 μg | (1 %) | ||
| Zinc | 4.28 mg | (54 %) | ||
| Saturated fatty acids | 14.04 g | |||
| Cholesterol | 160 mg |
Ingredients
- Ingredients
- 600 grams Pork tenderloin (ready to cook parried)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 150 grams Phyllo dough
- 4 Bell pepper (Red and yellow)
- 2 Tbsps sharp Mustard
- 200 grams cream cheese
- 2 Tbsps freshly chopped Fresh herbs (Parsley and basil)
Preparation steps
Rinse the pork, pat dry and season with salt and pepper. Fry on all sides in a hot pan with 1 tablespoon of oil until golden brown. Remove from the pan.
Preheat the oven to 200°C convection (approximately 400°F).
Spread the phyllo dough into a 20 x 30 cm rectangle (approximatley 8 x 12 inches). Brush with oil. Rinse the peppers, cut in half, remove the seeds and cut into strips. Lay 1/3 of the peppers side by side along the lower side of the rectangle (in the sizes of the pork pieces).
Stir the mustard with cream cheese and herbs until smooth and season with salt and pepper. Spread some of the cream onto one side of the pork pieces. Add the pork on top of the peppers and press down lightly. Spread the rest of the cream onto the other sides of the pork and press on the remaining pepper strips. Roll up the dough around the pork. Place on a parchment-lined baking sheet and brush with oil. Bake about 40 minutes until golden brown. Remove, let stand for a few minutes and serve cut into pieces.
