Pork Roulades Stuffed with Garlic and Sage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 800 grams Pork tenderloin (ready to cook, parried)
- 1 Tbsp hot Mustard
- 80 grams Boiled ham
- 2 fresh garlic cloves
- 1 handful Sage
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Rinse the pork tenderloins, pat dry and cut into roulades of about 1 cm (approximately ½ inches) thickness (or cut from the butcher blank). Spread the pork tenderloins with the mustard and cover with the boiled ham. Peel the garlic. Rinse the sage, shake dry and pluck the leaves. Mix the sage with the garlic and 2 tablespoons olive oil.
Spread the sage-garlic mixture over the bottom third of the roulade, season with salt and pepper, and roll. Tie with kitchen string and season on outside with salt and pepper.
Heat the remaining olive oil in a pan and fry the pork roulades in it until golden brown. Bake the roulades on the grid (drip pan underneath) in a preheated oven at 140°C (fan: 120°C, gas mark 1) (approximately 280°F) for about 40 minutes.
Remove the roll from the oven and let rest covered with foil shortly. Remove the kitchen string and serve sliced.
