Pork Roulade with Vegetables for Christmas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 45 μg | (75 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,202 mg | (30 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 48 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
