Roast Pork with Bread Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 64.07 g | (65 %) | ||
| Fat | 28.69 g | (25 %) | ||
| Carbohydrates | 44.43 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.84 g | (9 %) |
| Vitamin A | 837.28 mg | (104,660 %) | ||
| Vitamin D | 2.03 μg | (10 %) | ||
| Vitamin E | 2.44 mg | (20 %) | ||
| Vitamin B₁ | 1.46 mg | (146 %) | ||
| Vitamin B₂ | 0.86 mg | (78 %) | ||
| Niacin | 27.76 mg | (231 %) | ||
| Vitamin B₆ | 1.06 mg | (76 %) | ||
| Folate | 48.53 μg | (16 %) | ||
| Pantothenic acid | 3.11 mg | (52 %) | ||
| Biotin | 2.17 μg | (5 %) | ||
| Vitamin B₁₂ | 2.43 μg | (81 %) | ||
| Vitamin C | 8.36 mg | (9 %) | ||
| Potassium | 940.7 mg | (24 %) | ||
| Calcium | 132.31 mg | (13 %) | ||
| Magnesium | 67.94 mg | (23 %) | ||
| Iron | 4.24 mg | (28 %) | ||
| Iodine | 23.54 μg | (12 %) | ||
| Zinc | 4.89 mg | (61 %) | ||
| Saturated fatty acids | 12.42 g | |||
| Cholesterol | 237.65 mg |
Ingredients
- For the pork:
- 1 kilogram Roasted pork (sliced to create a pocket)
- 1 onion
- 2 carrots
- 100 grams Celery
- 2 bay leaves
- 1 cloves
- 2 sprigs rosemary
- 500 milliliters Vegetable broth (jarred)
- For the stuffing:
- 2 day old kaiser rolls
- 3 Soft pretzels
- 125 milliliters milk
- 1 onion
- 20 grams butter
- 50 grams button Mushroom
- 1 carrot
- 100 grams Veal sausage
- 2 eggs
- 50 grams cooked ham (in one piece)
- 50 grams butter (for brushing)
- salt (and pepper)
Preparation steps
For the stuffing: Dice the rolls and pretzels. Heat the milk and pour over the top. Cover and soak for 10 minutes. Preheat the oven to 200°C (approximately 400°F).
Peel the onion, chop finely and sauté in butter. Mix the veal sausage with the eggs, the pretzel and milk mixture, onions, salt and pepper. Peel and finely dice the carrot. Cut the ham into small cubes. Clean and slice the mushrooms. Mix everything together.
For the pork: Rinse the pork roast, pat dry and season with salt inside and out. Fill with the stuffing and hold close with toothpicks.
Peel the onion and cut into quarters. Peel the carrots and cut into chunks. Peel and coarsely chop the celery. Add the pork to a roasting pan with the bay leaves, sprigs of rosemary and cloves.Bake for 20 minutes and then reduce the heat to 160°C (approximately 320°F). Cook for about 2 hours, basting frequently with the broth.
Remove the roast pork from the oven and brush with butter. Cover and let sit for 10 minutes. Strain the drippings with a little broth through a sieve and bring to a boil. Cut the roast and serve with the sauce.
You can prepare this dish with a 1 kg (approximately 2 pound) veal breast.
