Pork Roulades with Potatoes and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 940 cal. | (45 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 173.3 μg | (289 %) | ||
| Vitamin B₁ | 3.6 mg | (360 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 41.6 mg | (347 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 2,241 mg | (56 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 817 mg | |||
| Cholesterol | 244 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
Rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
Rinse the basil, shake dry and pluck off the leaves.
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.
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.
Peel the onion, quarter lengthwise and slice crosswise.
Heat the oil in a skillet and saute the pork until golden brown all over, 4-5 minutes.
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.
In a bowl, stir together the yogurt, creme fraiche and chives until smooth. Season with salt and pepper.
Slice the potatoes crosswise, and top each with a dab of yogurt cream. Serve the potatoes, vegetables and pork roulades on warmed plates.
