Roast Pork Roll
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
560
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 345 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 1 kilogram roasted pork roulade
- 50 grams Crème fraiche
- 2 Tbsps spicy Mustard
- salt
- peppers
- 40 grams Shelled pistachio
- 2 Tbsps freshly chopped parsley
- 6 slices Bacon
Preparation steps
1.
Cook eggs until hard boiled. Rinse in cold water and peel.
2.
Preheat the oven to 160 ° C upper and lower heat.
3.
Rinse meat, pat dry and spread flat. Whisk creme fraiche with mustard and season with salt and pepper. Chop pistachios coarsely. Spread meat with cream and sprinkle with pistachios and parsley. Top with bacon slices and eggs. Roll up and tie with kitchen twine. Season with salt and pepper. Heat oil in a pan and sear meat on all sides. Deglaze pan with some water and roast in preheated oven at 160°C (approximately 325°F) for about 1.5 hours. Baste with cooking juices often and add water to the pan as needed.
4.
Remove roast from the oven, remove kitchen string and serve sliced.
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