Roast Pork Stuffed with Eggs
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
525
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 306 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram roasted pork roulade
- 250 grams Sausage meat
- 1 Tbsp freshly chopped thyme
- 4 Tomatoes
- 3 hardboiled eggs
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil (for the roasting pan)
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F).
2.
Rinse the pork, pat dry and spread on work surface. Combine sausage meat with the thyme and spread on the pork. Rinse the tomatoes, cut into quarters, remove seeds and cut into strips. Sprinkle on the meat. Peel the eggs and place in a line on the center of the roast. Roll roast around the eggs and truss with kitchen twine. Season on all sides with salt and pepper and place in an oiled roasting pan. Bake in oven for about 15 minutes. If necessary, pour in a little water to prevent scorching. Baste the roast from time with the braising juices.
3.
Before serving, remove the kitchen twine and cut into slices.
