Roast Pork Roll Stuffed with Apples and Prunes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,242 cal. | (59 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 107 g | (92 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 42.9 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 1 ½ kilograms Pork belly (with rind)
- 3 tart Apple
- 2 Tbsps lemon juice
- 150 grams Prune
- 1 Tbsp sharp Mustard
- salt
- freshly ground peppers
- vegetable oil (for the roasting dish)
- 2 onions
- 200 milliliters dry white wine
- 350 milliliters Beef broth
- 1 Tbsp honey
- 100 milliliters Whipped cream
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse the pork belly and pat dry. Cut a diamond pattern into the rind. Peel the apples, quarter, core and cut the quarters into small cubes. Mix with the lemon juice. Coarsely chop the prunes.
Lay out meat with rind downward, spread with mustard and season with salt and pepper. Top with half the apple cubes and the prunes. Roll up and tie with kitchen string. Season all around well with salt and pepper and place in a roasting pan brushed with oil. Roast in oven for about 30 minutes.
Peel the onions and chop finely. Remove the roasting pan from the oven, spread the onions all around, cook, add the remaining diced apple and deglaze with the white wine. Pour in some broth and simmer the roast in the oven for about 1 hour until done. Every now and then baste roast with the liquid and as needed add more broth.
Take the finished roast from the roasting pan and put on the oven rack with a drip pan underneath. Brush all over with honey and let brown nicely at 220°C (approximately 425°F).
Meanwhile, add the cream to the sauce and let simmer a bit. Season with salt and pepper.
Remove the kitchen twine from roast and serve cut into slices with the sauce.
