Roast Pork Roulade with Herb Stuffing

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Roast Pork Roulade with Herb Stuffing
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
615
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie615 kcal(29 %)
Protein81.21 g(83 %)
Fat22.46 g(19 %)
Carbohydrates15.81 g(11 %)
Sugar added0 g(0 %)
Roughage0.68 g(2 %)
Vitamin A308.43 mg(38,554 %)
Vitamin D1.94 μg(10 %)
Vitamin E1.92 mg(16 %)
Vitamin B₁2.01 mg(201 %)
Vitamin B₂1 mg(91 %)
Niacin38.11 mg(318 %)
Vitamin B₆1.45 mg(104 %)
Folate56.55 μg(19 %)
Pantothenic acid4.33 mg(72 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂2.69 μg(90 %)
Vitamin C6.95 mg(7 %)
Potassium1,178.17 mg(29 %)
Calcium133.9 mg(13 %)
Magnesium103.13 mg(34 %)
Iron3.83 mg(26 %)
Iodine13.2 μg(7 %)
Zinc6.23 mg(78 %)
Saturated fatty acids9.47 g
Cholesterol268.5 mg

Ingredients

for
4
Ingredients
1 kilogram Roasted pork
150 grams mixed Fresh herbs (such as chervil and parsley)
1 shallot
1 egg
80 grams breadcrumbs
salt
freshly ground peppers
2 Tbsps clarified butter
How healthy are the main ingredients?
shalloteggsalt

Preparation steps

1.

Rinse the meat, pat dry and butterfly. Gently pound with a meat mallet until 2 cm (approximately 3/4 inch) thick.

2.

Rinse the herbs, shake dry, pluck the leaves and chop. Peel the shallot, chop finely and mix with the egg, breadcrumbs and herbs and season with salt and pepper. Spread over the meat then roll up, securing with butcher's twine. 

3.

Preheat the oven to 80°C (approximately 175°F).

4.

Season the meat with salt and pepper. Melt the butter in a large roasting pan and sear the meat on all sides. Transfer to the oven to roast for around 2 hours 30 minutes, until the internal temperature reaches 70°C (approximately 158°F). 

5.

Remove from the oven, discard the butcher's twine and serve sliced.

6.
Season the meat with salt and pepper and fry around brown in a roasting in the hot ghee. In the furnace filters and cook for approx 2.5 hours. In between and pour water over the roast.
7.
step 4
8.
In between, check the internal temperature mechanical or digital. In pig they should be around 70 ° C.
9.
step 5
10.
If this is not achieved, back in the oven at constant 80 ° C to finish cooking.
11.
sTEP 6
12.
Remove from the oven, remove the kitchen string and serve sliced.