Roast Pork Stuffed with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 845 cal. | (40 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 55.6 μg | (93 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,537 mg | (38 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 477 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pork
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 kilogram Roasted pork
- 20 grams clarified butter
- ⅛ l Broth
- For the filling
- 1 Bell pepper
- 1 Bell pepper
- 100 grams button Mushroom
- 200 grams breadcrumbs
- 1 egg
- 1 Tbsp parsley
- 1 Tbsp rosemary
- salt
- freshly ground peppers
Preparation steps
For the pork: Peel, rinse and chop soup vegetables, Peel and quarter onion. Rinse pork in cold water, pat dry and season with salt and pepper. Heat ghee in a roasting pan and brown meat on all sides. Add onion and soup vegetables to the pan.
Add broth to the pan and roast pork in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Turn meat over and roast for 20 minutes more.
For the filling: Rinse and halve peppers, remove seeds and ribs and cut into small cubes. Clean mushrooms and chop finely. Combine breadcrumbs, egg, diced peppers, mushrooms and herb and season with salt and pepper.
Add more breadcrumbs to make malleable mixture, if necessary. Remove meat from the oven, cut out wedge shape with a sharp knife at the top and separate slightly, stuff with the filling. Return meat to the oven and roast for 40 minutes more. Remove meat from the pan and keep warm. Bring pan juices to the boil and add a little water, if necessary. Season with salt and pepper. Slice meat and arrange on a wooden board. Serve accompanied by the gravy.
