Rolled Pork Roast and Stuffed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,287 cal. | (61 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.7 g | (52 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 90.6 μg | (151 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,915 mg | (48 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 43.6 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 382 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the roast
- 1 kilogram Pork butt (ready to cook)
- salt
- freshly ground peppers
- 1 onion
- 2 garlic cloves
- 2 sprigs thyme
- 1 Apple (such as Boskop)
- 20 grams butter
- 2 Tbsps freshly grated Horseradish
- 60 milliliters dry Red wine
- 2 Tbsps vegetable oil
- 1 carrot
- ¼ Celery root
- 1 stalk Leeks
- 1 Tbsp Tomato paste
- 250 milliliters dry white wine
- 500 milliliters vegetable stock
- For the potatoes
- 500 grams waxy potatoes
- 150 grams Red currant jelly
- 1 egg
- Pastry flour (as needed)
- 1 egg
- breadcrumbs (as needed)
- 150 grams clarified butter
- For preparation and garnish
- 1 Tbsp Pastry flour
- 1 Tbsp soft butter
- Chervil (for garnish)
Preparation steps
For the roast: Preheat oven to 160°C (approximately 325°F). Rinse meat, pat dry and cut along side. Flatten and season with salt and pepper. Peel onion and garlic and chop finely.
Rinse thyme, shake dry, pluck off leaves and chop finely. Rinse apples, peel, remove seeds and grate coarsely. In a pan, melt butter and sauté garlic and onion for 1-2 minutes until glassy.
Add thyme, apple and horseradish and sauté briefly then deglaze with red wine. Simmer 5-8 minutes over medium heat. Spread stuffing onto pork, roll up and tie with kitchen string. In a roasting pan, heat oil and sear meat on all sides until golden brown.
Peel carrot and celery root and coarsely chop. Rinse and trim leeks, shake dry and also cut up roughly. Add vegetables to the meat, fry about 4 minutes, add tomato paste and deglaze everything with wine and broth. Cook meat for 1-1 1/2 hours in preheated oven with no lid, basting occasionally.
For the potatoes: Rinse potatoes and cook in boiling salted water for 20-25 minutes. Remove from heat, plunge into ice water, then peel, halve and scoop out interior, up to 5 mm (approximately 3/16 inch) from the edge. Fill each half of the hollowed-out potatoes with some red currant jelly, brush edge of the potato with beaten egg and put the second potato half back on.
Roll the stuffed potatoes first in flour, then in egg and finally in breadcrumbs. In a pan, heat butter and fry potatoes until golden brown. Remove and drain on paper towel. Remove the finished cooked meat, heat the sauce and bring to a boil again.
Optionally, thicken sauce with flour butter (flour and butter in a 1: 1 mixed). Cut roast into slices and serve with potatoes and some sauce on warmed plates. Serve garnished with chervil leaves.
