Roast Pork Roll with Dried Apricots and Cranberries

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Roast Pork Roll with Dried Apricots and Cranberries
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Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie324 cal.(15 %)
Protein41 g(42 %)
Fat10 g(9 %)
Carbohydrates13 g(9 %)
Sugar added2 g(8 %)
Roughage3.1 g(10 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin K23.4 μg(39 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.9 mg(149 %)
Vitamin B₆1.1 mg(79 %)
Folate52 μg(17 %)
Pantothenic acid1.5 mg(25 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C11 mg(12 %)
Potassium987 mg(25 %)
Calcium59 mg(6 %)
Magnesium64 mg(21 %)
Iron3.1 mg(21 %)
Iodine9 μg(5 %)
Zinc3.9 mg(49 %)
Saturated fatty acids2.6 g
Uric acid307 mg
Cholesterol107 mg
Complete sugar12 g

Ingredients

for
6
Ingredients
70 grams dried Apricot
50 grams dried Cranberry
100 milliliters Apple juice
1 kilogram Pork loin (ready to cook, boneless)
salt
freshly ground peppers
2 Tbsps freshly chopped thyme
2 Tbsps vegetable oil
1 bunch Soup vegetables
150 milliliters dry white wine
350 milliliters chicken stock
2 bay leaves
3 peppercorns
How healthy are the main ingredients?
Apple juiceApricotCranberrythymesalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Soak the apricots and cranberries in apple juice.

3.

Rinse the pork, pat dry, trim, and cut a pocket down the side. Season inside and outside with salt and pepper, drain the fruit and fill the meat with it. Secure with kitchen string and rub with thyme. In a roasting pan, heat the oil and brown the meat on all sides. Remove and set aside. Rinse the vegetables, trim, coarsely chop and sauté in the roasting pan. Deglaze with the wine, pour in the broth and return the meat to the pan with the spices. Bake in the preheated oven for 1-1 1/2 hour, basting occasionally.

4.

Remove the meat from the oven, let it rest briefly, season the cooking juices and thicken if necessary. Cut the roast into slices and serve on plates with horseradish and the pan gravy.