Pork with a Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 85.6 μg | (143 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 carrots
- 250 grams Napa cabbage
- 1 garlic clove
- 1 Tbsp butter
- salt
- peppers
- 100 grams Quark
- 1 egg yolk
- 800 grams Pork tenderloin (ready to cook)
- 2 Tbsps vegetable oil
- 4 Tbsps freshly chopped parsley
Preparation steps
Peel carrots and grate. Rinse, trim and cut cabbage leaves into fine strips. Peel garlic and finely chop. Saute with carrots and cabbage in hot butter for about 2 minutes. Season with salt and pepper, remove from heat and cool. Mix quark with egg yolk and add to vegetables. Rinse pork, pat dry and cut a pocket into side. Stuff pocket with vegetable mixture and secure with kitchen twine. Season with salt and pepper and sear in a roasting pan with 1 tablespoon hot oil. Remove from pan.
Cut a piece of aluminum foil (large enough to wrap around the pork) and cover with a sheet of plastic wrap in the same size. Brush with remaining oil and sprinkle with parsley. Then place pork in center and wrap tightly. Seal well. Poach in hot water, about 80°C (approximately 175°F), for 30 minutes, longer or shorter as needed.
To serve, remove from water, let pork briefly rest, unwrap and slice.
