Roast Pork Roll Stuffed with Mushrooms and Dried Cranberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.6 mg | (222 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 800 grams Pork loin (ready to cook, trimmed)
- 2 onions
- 150 grams Smoked bacon
- 1 yellow Bell pepper
- 200 grams Chanterelle
- 100 grams dried Cranberry
- vegetable oil
- 1 egg
- 3 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 handful mixed Fresh herbs (such as thyme and rosemary)
- 1 tsp honey
- 2 Tbsps lemon juice
- Red pepper flakes
Preparation steps
Rinse pork loin and pat dry. Cut lenghwise into about 1.5 cm (approximately 1/2 inch) thick piece and spread on a work surface.
Peel onions and dice finely. Cut bacon into cubes. Rinse bell pepper, halve and remove seeds and ribs, cut into strips. Clean mushrooms and halve or quarter, depending on size. Rinse and drain cranberries.
Heat oil in a saucepan and saute bacon with onions briefly. Add mushrooms, bell pepper and cranberries, saute for 1-2 minutes and remove from heat. Allow to cool slightly, add egg and breadcrumbs and mix well. Season with salt and pepper.
Arrange stuffing on pork and roll up. Secure with wooden skewers.
Place pork roll in a roasting pan lined with oiled parchment paper. Rinse and shake dry herbs, pluck off leaves and chop finely. Combine herbs with honey, lemon juice, red pepper and 5-6 tablespoons of oil. Coat meat with the mixture and bake in preheated oven at 180°C (approximatley 350°F) for about 1 hour. Baste occasionally with juices and herb oil. If necessary, add a little water to the pan.
Before serving, remove skewers and slice roast into slices. Serve.
