Pork Roulade with Vegetables for Christmas

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Pork Roulade with Vegetables for Christmas
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
861
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie861 cal.(41 %)
Protein32 g(33 %)
Fat50 g(43 %)
Carbohydrates70 g(47 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.1 μg(6 %)
Vitamin E13.8 mg(115 %)
Vitamin K45 μg(75 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.6 mg(55 %)
Niacin11.8 mg(98 %)
Vitamin B₆1.1 mg(79 %)
Folate130 μg(43 %)
Pantothenic acid2.5 mg(42 %)
Biotin27.4 μg(61 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C90 mg(95 %)
Potassium1,202 mg(30 %)
Calcium357 mg(36 %)
Magnesium104 mg(35 %)
Iron3.6 mg(24 %)
Iodine28 μg(14 %)
Zinc4.3 mg(54 %)
Saturated fatty acids20 g
Uric acid237 mg
Cholesterol264 mg
Complete sugar48 g

Ingredients

for
4
For the gnocchi a la romana
400 milliliters milk
salt
100 grams Semolina flour
40 grams butter
2 egg yolks
30 grams freshly grated Parmesan
vegetable oil (for sheet metal)
For the pork
200 grams mixed Dried Fruit (Prunes, apricots, raisins)
200 milliliters Orange juice
1 untreated Orange
1 Pork tenderloin (ready to cook, about 600 g)
salt
peppers (from the mill)
2 Tbsps Apricot jam
Ingredients
2 Tbsps vegetable oil (to fry)
200 milliliters Beef stock
1 pinch Ground clove
1 pinch Ground cinnamon
1 pinch Ground allspice
400 grams fresh green Green beans
50 grams butter
How healthy are the main ingredients?
Green beansOrange juiceParmesansaltOrangeGround clove

Preparation steps

1.

For the gnocchi a la romana: Add a pinch of salt to the milk and bring to boil in a pot. Sprinkle the semolina flour slowly, stir and leave to swell while stirring. Stir in the butter below the semolina mixture and remove from heat. Slowly stir in the egg yolk and parmesan. Season with ground nutmeg. Spread the thick mixture evenly on a well-oiled baking sheet and allow to cool.

2.

Cut the prunes into 4 half pieces and set aside. Cut the remaining dried fruit into small pieces and soak in orange juice. Preheat the oven to 160°C (approximately 320°F). Peel the orange taking care to remove the white skin, detach the fruit fillets between the partitions and cut into pieces. Keep the extra juice.

3.

For the pork: Rinse the pork, pat dry and cut long pockets along the sides. Season the meat inside and out with salt and pepper. Mix the dried fruit with the jam. Insert in the meat, roll and secure with skewers. Fry the fillets rapidly in a pan with hot oil, remove and place on a greased baking sheet. Bake in oven for 30-35 minutes. Deglaze the pan drippings with the orange juice and meat stock. Add the prunes and pieces of orange. Season with salt and pepper. Stir in the spices and simmer for about 10 minutes over medium heat.

Rinse, clean and blanch the beans in boiling salted water for 5-6 minutes. 

4.

Melt 30 grams of butter in a pan. Cut out 2.5 cm (approximately 1 inch) diameter circles from the cooled semolina mixture and fry in hot butter while turning until golden brown. Drain the beans and fry in melted butter. Serve the gnocchi on warm plates seasoned with salt and pepper. Cut the fillet into 2 cm (approximately 2/5 inches) slices, place on the beans and serve drizzled with the orange sauce.

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