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EatSmarter exclusive recipe

Pork Rolls

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Pork Rolls

Pork Rolls - Good eating: Juicy pork with smokey Spanish seasonings

Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
243
calories
Calories
Nutritions
1 skewer contains
(Percentage of daily recommendation)
Calorie243 kcal(12 %)
Protein27 g(28 %)
Fat14 g(12 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.3 mg(69 %)
Vitamin B₆0.3 mg(25 %)
Folate5 μg(2 %)
Pantothenic acid0.5 mg(8 %)
Biotin5 μg(11 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C1 mg(1 %)
Potassium263 mg(7 %)
Calcium8 mg(1 %)
Magnesium22 mg(7 %)
Iron1.4 mg(9 %)
Iodine2 μg(1 %)
Zinc2.1 mg(30 %)
Saturated fatty acids2.5 g
Uric acid189 mg
Cholesterol76 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 skewers
2
red Onions
6 tablespoons
2 teaspoons
smoked ground paprika (Spanish)
12 ounces
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Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Plastic wrap, 1 Meat mallet (or pan), 1 Brush, 4 Metal skewers (or wood skewers), 1 Aluminum pan

Preparation steps

Step 1/6
Pork Rolls preparation step 1

Peel onion, halve and slice into very thin rings. In a small bowl, mix oil and paprika.

Step 2/6
Pork Rolls preparation step 2

Rinse pork, pat dry and cut into 16 thin slices.

Step 3/6
Pork Rolls preparation step 3

Place the slices on a large piece of plastic wrap and cover with a second piece of plastic wrap.

Step 4/6
Pork Rolls preparation step 4

Flatten with a meat mallet or a heavy pan. Peel off the plastic wrap and drizzle the slices of meat with half of the paprika oil.

Step 5/6
Pork Rolls preparation step 5

Distribute onion rings on the meat, roll all meat slices tightly. Thread 4 rolls on each skewer.

Step 6/6
Pork Rolls preparation step 6

Place the rolls on a aluminum grill pan and drizzle with remaining paprika oil. Grill 6-8 minutes on each side.

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