Pork Loin Stuffed with Basil
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 Pork tenderloin (600 grams)
- salt
- freshly ground peppers
- 500 grams tricolor Pasta shell (Conchiglie)
- 1 handful Basil
- 2 garlic cloves
- 30 grams Pine nuts
- 3 Tbsps sunflower oil
- 1 Tbsp butter
- 4 Tbsps olive oil
- Basil (for garnishing)
Preparation steps
Trim pork. Cut on the side lenghwise to make a pocket. Season inside and out with salt and pepper.
Cook pasta according to package instructions in plenty of salted water until al dente, drain well. Rinse basil. Peel garlic. Puree basil, garlic and pine nuts, season with salt and pepper. Fill meat with basil paste and tie with a kitchen twine.
Heat sunflower oil in a pan and lightly brown meat on all sides. Place into a baking pan and roast in preheated oven at 140°C (approximately 285°F) for about 20 minutes. Remove from oven, wrap in aluminum foil and let rest for 5 minutes.
Heat butter and olive oil in a large pan, add pasta and heat through. Season with salt and pepper. Cut meat into slices and arrange with pasta on plates. Garnish with basil leaves and serve.
