Roast Pork Roulade Stuffed with Apricots

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Roast Pork Roulade Stuffed with Apricots
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
484
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie484 cal.(23 %)
Protein50 g(51 %)
Fat22 g(19 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E7.5 mg(63 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂0.6 mg(55 %)
Niacin21.2 mg(177 %)
Vitamin B₆1.1 mg(79 %)
Folate20 μg(7 %)
Pantothenic acid1.9 mg(32 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C11 mg(12 %)
Potassium1,198 mg(30 %)
Calcium53 mg(5 %)
Magnesium110 mg(37 %)
Iron4.4 mg(29 %)
Iodine8 μg(4 %)
Zinc4.9 mg(61 %)
Saturated fatty acids3.6 g
Uric acid331 mg
Cholesterol110 mg
Complete sugar10 g

Ingredients

for
4
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
How healthy are the main ingredients?
Apricotalmondthymesaltolive oil

Preparation steps

1.

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

2.

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.

3.

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.

4.

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. 

5.

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.