Roast Pork with Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 247 mg | (260 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram roasted pork roulade
- salt
- 1 tsp ground paprika
- freshly ground peppers
- 4 Bell pepper (red and green)
- 2 Tbsps vegetable oil
- 250 milliliters Beef broth
- 8 scallions
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse pork roast, pat dry, flatten and season with salt, paprika and pepper. Rinse bell peppers, cut in half, trim and cut into wide strips. Blanch for 1-2 minutes in a pot of boiling salted water. Drain bell peppers, pat dry and lay on top of pork. Fold pork around peppers and tie with kitchen twine. Heat oil in a roasting pan, fry pork on all sides in the roasting pan and season with salt and pepper. Add a little broth and deglaze roasting pan. Simmer about 1.5 hours in the preheated oven. As required baste pork with roasting juices and turn pork as required.
Rinse scallions, trim and cut into 4-5 cm (approximately 2 inch) long pieces. Add scallions to pork roast and let rest for 15 minutes. Remove kitchen twine and season roasting juices with salt and pepper. Serve immediately by slicing meat and garnished with scallions.
Serve if desired with potato dumplings.
