Pork with Vegetables and Feta En Papillote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 686 cal. | (33 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams Pork (such as Shoulder)
- 1 Tbsp lemon juice
- salt
- peppers
- 4 Tbsps olive oil
- 1 handful thyme
- 150 grams Feta
- 2 carrots
- 1 small Zucchini
- 2 Red Bell pepper
- 3 waxy potatoes
- 2 garlic cloves
- 2 Tbsps butter
Preparation steps
Rinse meat, pat dry and cut into bite-sized pieces. Mix with 2-3 tablespoons of oil and season with lemon juice, salt and pepper. Rinse thyme, shake dry, set half of stalks aside, pluck off leaves from the rest and add to meat. Let stand, covered, for a few hours.
Cut out 4 large pieces of parchment paper.
Cut feta into four equal pieces. Peel and rinse carrots, cut into slices. Rinse and dry zucchini, halve lengthwise and cut into slices. Rinse and dry bell peppers, halve and remove seeds and ribs, cut into bite-sized pieces. Peel potatoes and chop coarsely. Peel and chop garlic. Heat butter in a pan and saute carrots with potatoes on medium heat for about 10 minutes or until both are tender. Add peppers, zucchini and garlic and saute briefly. Remove from heat and season with salt and pepper. Heat remaining oil in another pan and sear meat on all sides. Place vegetables and meat on parchment paper pieces. Top with feta cheese and thyme sprigs, season with pepper. Fold paper tightly and tie parcels with a kitchen twine or secure with toothpicks. Arrange in a baking dish and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour.
Remove from oven and unwrap carefully. If desired, serve with yogurt dip and white bread.
