Roast Pork with Proscuitto and Apricot Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 871 mg | (22 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 roasted pork roulade (800 grams or 1 3/4 lbs, shoulder, without rind)
- 1 onion
- 2 garlic cloves
- 4 sprigs parsley
- 2 sprigs oregano
- 3 sprigs Basil
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 150 grams Prosciutto
- 2 Tbsps vegetable oil
- 250 milliliters Red wine
- 200 grams fresh Apricot (substitute nectarines if unavailable)
Preparation steps
Rinse the pork, pat dry and cut a pocket with a sharp knife along the side. Peel the onion and garlic and finely chop. Rinse the parsley, oregano, and basil, shake dry, remove the leaves and chop finely. Mix the herbs together with the garlic and onion, add the oil and season with salt and pepper.
Add the herb stuffing to the pocket in the pork and rub well. Wrap with Parma ham and sear until golden brown on all sides in a hot roasting pan with oil. Pour the red wine into the pan to deglaze and then simmer over medium heat for 30-40 minutes.
Meanwhile, rinse the apricots, cut in half, remove the seeds and arrange on top of the meat. Simmer for another 25-30 minutes. Remove the finished roast, cut into slices and serve on plates with the apricot compote.
