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Ingredients
Roast Pork Stuffed with Cream Cheese
- Ingredients
- 1 kilogram Pork butt
- 1 handful rosemary
- 200 grams Double cream cheese (60-75% fat) (with herbs)
- salt
- white peppers (freshly ground)
- 750 grams small potatoes
- 3 Tbsps sunflower oil
- ½ l Beef broth
- 250 milliliters dry Red wine
Cut meat on the long side to form a pocket. Rinse rosemary and pat dry, pluck off leaves and chop. Mix with cream cheese and stuff meat with it. Tie with kitchen string and season with salt and pepper. Scrub potatoes.
Heat sunflower oil in a pan and brown meat on all sides. Place into a roasting pan and roast in preheated oven at 180°C (approximately 350°F) for about 60-70 minutes. After 20 minutes, add broth and wine to the pan and arrange potatoes around the roast. Add remaining rosemary sprigs to the pan and continue roasting, turning potatoes over halfway.
Remove roast from the oven, cover with aluminum foil and let rest for about 5 minutes. Strain cooking juices through a sieve into a saucepan and degrease with a small spoon. Reduce sauce in half. Slice roast and arrange with potatoes and sauce on plates. Sprinkle with rosemary and serve.
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |