Pork Rolls with Mushrooms and Apples
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
437
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 thin Pork cutlets 160 grams each (approximately 6 ounces each)
- 4 tsps Mustard
- salt
- freshly ground peppers (f)
- 2 Tbsps vegetable oil
- 100 milliliters Vegetable broth
- 400 grams button Mushroom
- 2 shallots
- 1 Frisée
- 1 large tart Apple
- 2 Tbsps butter
- 4 Tbsps Crème fraiche
- small Wooden skewer
Preparation steps
1.
Pound pork cutlets lightly to flatten. Season on both sides with salt and pepper and sprinkle one side with mustard. Roll up and secure each with 2 wooden skewers.
2.
Heat oil in a pan and fry the rolls until browned. Add broth, cover and simmer 15 to 20 minutes.
3.
Clean mushrooms and chop. Peel shallots and chop finely. Separate lettuce into leaves, wash and spin dry. Peel, core and quarter the apple. Cut into small dice.
4.
Melt butter in a pan over medium heat. Cook the shallots until soft. Add mushrooms and cook 2 to 3 minutes. Add the apple cubes and cook until heated through. Toss mixture with the lettuce. Season with salt and pepper, and drizzle with the creme fraiche. Serve with the pork rolls.
