Roast Pork with Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Eggplant
- 1 Zucchini
- 1 Red Bell pepper
- 4 shallots
- 2 fresh garlic cloves
- 3 Tbsps sunflower oil
- salt
- freshly ground peppers
- 1 kilogram Pork butt
- 2 tsps dried oregano
- 100 grams Tomatoes
- 2 Tbsps breadcrumbs
- 2 sprigs rosemary
- 4 sprigs thyme
- 200 milliliters dry white wine
- 250 milliliters Beef broth
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse the vegetables, clean and cut everything in approximately equal small cubes. Finely chop the garlic. Place in a pan, drizzle with 2 tablespoons oil, season with salt and pepper and cook in the oven for about 20 minutes to a slight bite. Stir occasionally. Take out of the oven and let cool. Rinse the meat and pat dry. Place on a cutting board covered with cling film, cut side and unfold. Pound evenly flat with a meat tenderizer. Season with salt, pepper and 1 teaspoon oregano. Stir the paste and crumbs into the cooled vegetables and season. Distribute the vegetables on the meat and roll. Secure the ends of the roulade with pins and tie the roast with kitchen twine.
Place the roast in an oiled pan. Season with salt and pepper and sprinkle with the remaining oregano. Pluck the fresh herbs, chop coarsely and sprinkle over meat. Rinse the tomatoes and arrange about the meat. Cook in oven for about 1.5 hours. After about 20 minutes pour in the wine and in between as needed the broth. Baste the roast regularly with liquid. Season the sauce before serving.
