Pork Roulade with Spicy Tomato Sauce and Tagliatelle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 989 cal. | (47 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,644 mg | (41 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 703 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the roulades
- 8 Pork cutlets (each about 80 g)
- salt
- peppers (freshly ground)
- 1 Tbsp sharp Mustard
- 1 onion
- 2 Pickled cucumbers
- 8 thin slices streaky Bacon (smoked, raw)
- 2 Tbsps olive oil
- For the tomato sauce
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 200 milliliters crushed, strained Tomatoes (such as passata)
- 200 grams Beef broth
- 200 grams Tomatoes
- salt
- peppers (freshly ground)
- For the pasta
- 300 grams Tagliatelle
- freshly grated Parmesan (for garnish)
- Basil (for garnish)
Preparation steps
For the roulades: Rinse and pat the pork cutlets dry. If necessary, pound flat. Season with salt and pepper, and spread one side of each with the mustard. Peel and slice the onion into rings. Slice the cucumber. Top each pork cutlet with 1 bacon slice, some slices of cucumber and some onion slices. Fold in the sides and roll the cutlets up. Fasten with toothpicks. In a roasting pan, heat the oil and brown the roulades on all sides. Remove to a plate.
For the tomato sauce: Peel and finely chop the onion and garlic. Add to the roasting pan and sauté in the hot oil until translucent. Pour in the crushed tomatoes and broth, and simmer on low heat, partially covered, for 30 minutes. Add the roulade to the sauce to finish cooking.
For the pasta: Cook the tagliatelle in boiling salted water until al dente.
For serving: Blanch, peel, quarter, deseed and dice the tomatoes. Sprinkle over the pork rolls and tomato sauce during the last 5 minutes of cooking. Season with salt and pepper. Remove the pork roulade from the sauce and discard the toothpicks. Divide the pasta between plates and top with the roulade and sauce. Sprinkled with parmesan and basil.
