Roast Pork Roll with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 971 cal. | (46 %) | ||
| Protein | 82.2 g | (84 %) | ||
| Fat | 47.66 g | (41 %) | ||
| Carbohydrates | 51.86 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.24 g | (31 %) |
| Vitamin A | 3,156.81 mg | (394,601 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.25 mg | (10 %) | ||
| Vitamin B₁ | 2.05 mg | (205 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 39.97 mg | (333 %) | ||
| Vitamin B₆ | 2.39 mg | (171 %) | ||
| Folate | 68.25 μg | (23 %) | ||
| Pantothenic acid | 4.06 mg | (68 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 1.71 μg | (57 %) | ||
| Vitamin C | 37.3 mg | (39 %) | ||
| Potassium | 2,008.81 mg | (50 %) | ||
| Calcium | 401.05 mg | (40 %) | ||
| Magnesium | 146.69 mg | (49 %) | ||
| Iron | 6.06 mg | (40 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 6.68 mg | (84 %) | ||
| Saturated fatty acids | 14.08 g | |||
| Cholesterol | 222.6 mg |
Ingredients
- Ingredients
- 1 ⅕ kilograms Pork (crest)
- 2 tsps Mustard
- 1 garlic clove
- 100 milliliters olive oil
- 2 Tbsps Pine nuts
- 2 bunches parsley
- 80 grams grated Parmesan
- 2 Tbsps clarified butter
- 2 onions
- 400 milliliters Beef stock (jarred)
- 12 peppercorns
- 1 tsp dried marjoram
- 800 grams small Sweet potato
- Bell pepper (2 each red and yellow)
- 1 tsp sweet ground paprika
- ½ bunch fresh marjoram
- salt
- freshly ground peppers
Preparation steps
Rinse the meat, pat dry and wth a sharp knife, cut the meat open like a book and pound lightly with the flat side of a meat mallet or the bottom of a pan to flatten slightly.
Season with salt and pepper and brush with mustard.
Peel and finely chop the garlic.
Rinse the parsley, shake dry, pluck leaves and puree with a little salt, garlic, pine nuts and olive oil, stir in the Parmesan and season.
Spread the paste on the meat, leaving a 1-inch border all around and starting at one long end, roll the roast up, tie with kitchen twine.
Heat the clarified butter in a large roasting pan and brown the meat all over.
Peel and quarter the onion and scatter around the meat in the pan.
Preheat the oven to 200°C (approximately 400°F).
Add 100 ml (approximately 1/2 cup ) of stock, peppercorns and dried marjoram to the roasting pan and roast on the middle rack of the oven for 30 minutes Reduce the oven temperature to 175°C (approximately 350°F). and roast l 1 1/2 hours, basting occasionally with the pan juices.
Rinse and peel the potatoes and add to the pan 40 minutes before the end of cooking.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into diamond shapes and add to the pan 20 minutes before the end of cooking along with the remaining stock.
Lift the meat out of the pan, remove the twine and cut into slices. Season the vegetables with salt and pepper, stir in fresh marjoram leaves and serve with the roast.
