Roast with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- ½ handful mixed Fresh herbs (such as thyme, rosemary, oregano)
- 3 garlic cloves
- 2 slices day-old Toast
- 35 grams black, pitted Olives
- 150 grams Ricotta cheese
- salt
- freshly ground peppers
- 50 grams dried Tomatoes (in oil)
- 1 ⅕ kilograms roasted pork roulade (oven-ready prepared)
- 3 Tbsps vegetable oil
- 1 kilogram carrots
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Rinse herbs, shake dry and remove leaves or needles from stems. Peel garlic and mix with herbs, bread (after removing crust) and olives in a food processor. Pulse until combined. Mix with ricotta and season with salt and pepper. Drain tomatoes and cut into long strips.
Rinse pork roll, pat dry and spread out. Season with salt and pepper and spread herb stuffing over surface. Roll tightly and secure with kitchen twine. Season outside with salt and pepper and sear in hot oil in a roasting pan on all sides. Roast on middle shelf of oven for about 1 1/2 hours. Add broth if needed and baste using pan juices.
Peel carrots and cut diagonally into 4 cm (approximately 1 1/2 inch) long pieces. When 30 minutes of roasting time remains, add carrots to pan.
Remove pan from oven. Remove roast from pan, place on a plate and remove kitchen twine. Slice and serve with carrots.
