Pork Parcels with Stewed Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,089 mg | (27 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 450 grams Puff pastry dough (frozen, 4 sheets)
- ½ bunch Sage
- 1 Tbsp vegetable oil
- 600 grams Pork tenderloin (2 pieces, about 300 grams from the middle piece)
- salt
- freshly ground peppers
- 4 slices Prosciutto
- 1 egg yolk
- 2 Tbsps milk
- 600 grams small Tomatoes
- 1 Tbsp olive oil
Preparation steps
Thaw the puff pastry. Rinse the sage, shake dry and pluck the leaves.
Heat oil in a pan and fry the pork tenderloins on all sides. Season with salt and pepper, and leave to cool slightly.
Place 2 sheets of puff pastry over a floured surface and spread with the sage leaves. Cover with remaining 2 pastry sheets and roll each to about 20 x 30 cm (approximately 8 x 12 inches).
Wrap each pork tenderloin with 2 slices of ham and put each over one puff pastry. Wrap the pork tenderloins in the pastry sheets to form the parcels and place with the seam down on a baking sheet lined with parchment paper. Whisk the egg yolk with milk and brush the parcels with it.
Rinse the tomatoes, brush with a little olive oil and place in an ovenproof dish. Bake the tomatoes and parcels together in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 25 minutes.
Remove the tomatoes and parcels from the oven. Let the parcels rest for about 5 minutes. Cut the parcels diagonally into thick slices and serve with the stewed tomatoes.
