Pork Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 thin sprig Leeks
- 400 grams Pork tenderloin
- salt
- freshly ground pepper
- 60 grams Quark
- 1 Tbsp chopped Basil
- 1 Tbsp chopped parsley
- 1 Tbsp Semolina flour
- 1 egg yolk
- 4 slices Prosciutto
- 3 Tbsps clarified butter
- 125 milliliters instant Beef broth
- 150 grams Whipped cream
- 1 egg yolk
- ½ Tbsp cold butter
- Basil (for garnish)
Preparation steps
Cut the leek in approximately 15 cm (approximately 6 inches) long pieces, then blanch in boiling salted water for 3 minutes. Drain, rinse, drain again and set aside.
Cut the pork tenderloin lengthwise into equal portions. Gently flatten and season with salt and pepper.
Mix the quark with the semolina, egg yolks and the herbs. Spread this mixture on the half of the meat.
Cut the leek in half lengthwise, separate the layers and put one layer on top of the quark mixture on top of the meat. Top with slices of prosciutto and spread the remaining cheese on top. Roll the meat and wrap it with kitchen string. Fry in hot butter on all sides, then add the broth, cover and simmer for 30-40 minutes.
Remove the rolls from the broth and keep warm. Pour in the cream, bring to a boil & season with salt and pepper. Add the butter and stir in the egg yolk. Do not allow to boil! Serve the rolls with the sauce, garnished with basil.
