Pork Rolls with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,474 mg | (37 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams Pork cutlet
- salt
- peppers
- 1 Tbsp Dijon mustard
- 1 tsp herbes de Provence
- 4 slices air-dried ham
- 8 sun-dried Tomatoes
- 2 garlic cloves
- 4 potatoes
- 1 Zucchini
- 1 Red Bell pepper
- 3 Tbsps olive oil
- 250 milliliters Vegetable broth
- 4 sprigs thyme
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the meat, pat dry and spread on work surface. Season with salt and pepper, brush with the mustard and season with herbs de Provence. Top with the ham and tomatoes. Roll meat tightly and bind with kitchen twine.
Peel garlic cloves and chop. Peel potatoes, rinse and dice into 2 cm (approximately 3/4 inch) cubes. Rinse the summer squash and also dice. Peel the bell pepper with a vegetable peeler and cut into coarse pieces.
Heat the oil in a oven-proof pan and fry the rolls until golden brown on all sides. Remove meat, add garlic to the pan and fry briefly, then add potatoes, summer squash and bell pepper and cook for a few minutes. Season with salt and pepper and deglaze with the broth (if desired, place in a roasting pan or clay pot with lid). Add the thyme and roast the rolls and vegetables in a preheated oven (middle rack) about 30 minutes, turning occasionally.
Remove the rolls from the oven and let rest briefly, covered with foil. Remove kitchen twine and serve.
