Pork Roast with Stuffing and Baked Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,853 mg | (46 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kilogram Pork loin (with rind)
- 6 slices Toast
- 2 Tbsps freshly chopped Fresh herbs (such as rosemary, thyme, parsley)
- 1 egg
- 1 shallot
- 2 garlic cloves
- 1 Tbsp butter
- 2 Tbsps Ricotta cheese
- salt
- freshly ground peppers
- Nutmeg
- 400 milliliters Beef broth
- 2 Parsnips
- 4 garlic cloves
- 300 grams Baby carrot
- 250 grams waxy, young potatoes
- 6 scallions
- 2 sprigs rosemary
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Rinse meat and pat dry and slice open. Toast bread, dice into small cubes and place in a bowl. Add herbs and egg. Peel shallot and garlic, chop finely and fry in hot butter. Add to bread mixture along with ricotta and mix well. Season with salt, pepper and nutmeg. Spread stuffing onto flesh side of meat and roll together. Tie with kitchen string and place in an oiled roasting pan. Roast in oven for about 45 minutes. If necessary add a little broth and baste over the rind. Rinse and peel parnsip, carrots and garlic and divide parsips coarsely by hand. Rinse potatoes and cut in half crosswise. Rinse, trim and cut scallions into 6 cm (approximately 2 1/3 inch) long pieces. Add rosemary to the roast. Baste the rind with liquid, season with salt and pepper and cook vegetables together with roast about 1 hour in oven. Remove and serve immediately.
