Roast Pork Roulades with Bacon
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 433 mg | (11 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ½ kilograms roasted pork roulade
- salt
- peppers
- 50 grams Bacon (smoked)
- 1 Tbsp finely chopped garlic cloves
- 1 onion
- 1 Tbsp vegetable oil
- 2 Tbsps clarified butter
- 200 milliliters Beef broth (from a jar)
Preparation steps
1.
Peel the onion and chop finely. Cut the bacon into small cubes. Heat oil in a pan and saute the onion and bacon with the garlic. Season with salt and pepper.
Unroll the pork roulades, spread out and knock a little flat. Season with salt and pepper.
2.
Spread the bacon mixture over each pork roulade, roll up the roulades and tie with kitchen string.
3.
Heat butter in a roasting pan and fry the roulades until brown on all sides.
4.
Baste the roulades with beef broth and roast in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 1½ hours. Keep basting the roulades in between with the gravy.
5.
Serve the roulades with parsley potatoes.
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