Pork Roulades with Potatoes and Vegetables

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Pork Roulades with Potatoes and Vegetables
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
940
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie940 cal.(45 %)
Protein100 g(102 %)
Fat47 g(41 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E8.9 mg(74 %)
Vitamin K173.3 μg(289 %)
Vitamin B₁3.6 mg(360 %)
Vitamin B₂1.2 mg(109 %)
Niacin41.6 mg(347 %)
Vitamin B₆2.2 mg(157 %)
Folate204 μg(68 %)
Pantothenic acid5 mg(83 %)
Biotin29.7 μg(66 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C109 mg(115 %)
Potassium2,241 mg(56 %)
Calcium214 mg(21 %)
Magnesium169 mg(56 %)
Iron10.8 mg(72 %)
Iodine27 μg(14 %)
Zinc12.1 mg(151 %)
Saturated fatty acids19.9 g
Uric acid817 mg
Cholesterol244 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
8 Pork cutlets (à 80 grams)
3 Tbsps vegetable oil
8 slices Bacon
1 bunch Basil
1 Tbsp sharp Mustard
½ bunch green Asparagus
200 grams Green beans
200 grams Snow peas
200 grams Broccoli
1 handful Spinach
1 red onion
1 Tbsp chopped Savory
3 Tbsps butter
4 potatoes
100 grams Yogurt (0.1% fat)
2 Tbsps Crème fraiche
1 Tbsp scallions
salt
freshly ground peppers
How healthy are the main ingredients?
Green beansSnow peaBroccoliSpinachBasilMustard

Preparation steps

1.

Rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.

2.

Rinse the basil, shake dry and pluck off the leaves.

3.

Rinse the cutlets, pat dry and place between two layers of waxed paper. With a meat mallet or a heavy skillet, flatten the cutlets to 1/4-inch thickness. Spread each with a little mustard and top with basil leaves. Roll the cutlets up and wrap a slice of bacon around each, secure with toothpicks.

4.

Rinse and trim the beans. Rinse the snow peas and remove the strings. Rinse the broccoli and spinach. Trim the tough ends of the asparagus and cut the asparagus into 2 cm (approximately 3/4-inch) long pieces. Blanch the green beans and broccoli in a pot of boiling salted water until al dente, 2-3 minutes. Remove with a skimmer. Add the snow peas to the pot and cook until al dente 1-2 minutes. Add the spinach to the pot with the snow peas and cook about 10 seconds. Drain, reserving 1/2 cup of the blanching water. Rinse the vegetables under cold water and drain.

5.

Peel the onion, quarter lengthwise and slice crosswise.

6.

Heat the oil in a skillet and saute the pork until golden brown all over, 4-5 minutes.

7.

Heat 1 tablespoon of the butter in a skillet and saute the onion until translucent. Add the asparagus, green beans, snow peas, broccoli, spinach and savory and 80-100 ml (approximately 1/2 cup) of the blanching water and bring to a simmer. Simmer 1 minute, then season with salt and pepper. Remove from the heat and swirl in remaining butter until the sauce is lightly thickened and the vegetables have a nice sheen.

8.

In a bowl, stir together the yogurt, creme fraiche and chives until smooth. Season with salt and pepper.

9.

Slice the potatoes crosswise, and top each with a dab of yogurt cream. Serve the potatoes, vegetables and pork roulades on warmed plates.