Pork with Stuffing and Elderberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,238 mg | (31 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the pork
- 600 grams Pork tenderloin
- 250 grams Chanterelle
- 1 day-old White roll
- 2 Tbsps ham
- 1 Tbsp finely chopped parsley
- 2 shallots
- 100 milliliters milk
- salt
- freshly ground peppers
- butter
- 2 Tbsps vegetable oil
- For the elderberry sauce
- 500 grams Elderberry
- 50 milliliters water
- 2 Tbsps lemon juice
- 100 grams sugar
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Cut a slit into pork tenderloin with a sharp knife so that a long pocket is created.
Rinse chanterelle mushrooms and cut into small pieces. Remove crusts from bread and cut remaining into small cubes. Peel shallots and finely chop.
In a pan, heat 1 tablespoon oil and 1 tablespoon butter. Saute shallots until golden and then add ham and mushrooms. Saute for about 3 minutes over medium heat. Season heavily with salt and pepper. Add bread cubes and stir in milk and parsley.
Stuff pork with mushroom mixture. Use fingers to push mixture in, making sure that entire length of pocket is full. Secure with toothpicks.
Heat 1 tablespoon oil in a pan and sear pork on all sides. Then place in a greased baking tin and place in oven. Roast for 30 minutes, turning once. Season with salt and pepper.
For the elderberry sauce, rinse elderberries and simmer gently in water for about 20 minutes. Strain through a sieve back into pot. Add sugar and lemon juice and briefly boil..
Cut pork into slices and serve with elderberry sauce.
