Roast Pork Roll with Dried Apricots and Cranberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 987 mg | (25 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Soak the apricots and cranberries in apple juice.
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.
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.
