Roast Pork Roulade Stuffed with Apricots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,198 mg | (30 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 450 grams Apricot
- 80 grams whole, blanched almonds
- 800 grams Pork loin (trimmed)
- salt
- freshly ground peppers
- 6 sprigs thyme
- 1 tsp sweet ground paprika
- olive oil
- 200 milliliters dry white wine
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Score an "X" into the bottom of each apricot, blanch, peel, halve and pit. Toast the almonds in a hot frying pan, remove from heat and set aside.
Rinse the pork loin and pat dry. Slice into one continuous piece of pork around 1.5 cm (approximately 1/2 inch) thick. Lay out on a clean cutting board, season with salt and pepper and distribute the apricots and almonds along the center. Roll up the meat and tie with butcher's twine.
Rinse the thyme, shake dry, pluck the needles and chop finely. Mix with the paprika and 4 tablespoons olive oil and season with salt and pepper. Spread over the roulade.
Sear on all sides in a hot roasting pan then pour in the wine. Roast for 1-1 1/2 hours, basting occasionally. Remove from the oven and slice. Transfer to a serving platter and serve garnished with rosemary.
