Pork Roulade with Mushroom Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 kilogram Pork butt (ready to cook)
- 8 slices Pancetta
- 200 grams fresh button Mushroom
- 1 yellow onion
- 2 sprigs parsley
- 75 grams blanched Walnut
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp red peppers
- 2 Tbsps black peppers
- 1 Tbsp Sea salt
- butter (for the pan)
- 40 grams butter (flaked)
Preparation steps
Peel onion, clean mushrooms and rinse parsley.
Step 2:
Cut meat lengthwise.
Step 3:
Spread meat on a flat surface, cover with plastic wrap and flatten.
Step 4.5:
Cut bacon, mushrooms and onion into small cubes. Shake dry parsley and chop, chop nuts. Saute bacon for a few minutes in a hot pan, add mushrooms, onion, parsley and nuts, saute for a few minutes. Season with salt and pepper and remove from heat.
Step 6:
Spread filling on the meat, leaving 1 cm (approximately 1/2 inch) wide margin.
Step 7:
Roll up meat, starting on a narrow side.
Step 8:
Tie roulade with kitchen string tightly. Heat oil in a roasting pan and brown meat on all sides. Remove from the pan and set aside.
Step 9:
Season meat with the mixture of coarsely ground pepper and sea salt.
Step 10:
Arrange roulade in a buttered baking dish, cover with butter flakes and roast in preheated oven at 170°C (approximately 345°F) for about 40-50 minutes. Remove from the oven and let rest briefly. Arrange on a platter and slice, serve.
