Rolled Pork Roast with Apples
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 35 min.
Preparation
Calories:
1047
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,047 cal. | (50 %) | ||
| Protein | 112.17 g | (114 %) | ||
| Fat | 47.75 g | (41 %) | ||
| Carbohydrates | 37.5 g | (25 %) | ||
| Sugar added | 6.47 g | (26 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 42.57 mg | (5,321 %) | ||
| Vitamin D | 2.54 μg | (13 %) | ||
| Vitamin E | 2.76 mg | (23 %) | ||
| Vitamin B₁ | 2.73 mg | (273 %) | ||
| Vitamin B₂ | 1.33 mg | (121 %) | ||
| Niacin | 51.65 mg | (430 %) | ||
| Vitamin B₆ | 2.02 mg | (144 %) | ||
| Folate | 53.21 μg | (18 %) | ||
| Pantothenic acid | 6.06 mg | (101 %) | ||
| Biotin | 2.56 μg | (6 %) | ||
| Vitamin B₁₂ | 3.56 μg | (119 %) | ||
| Vitamin C | 7.12 mg | (7 %) | ||
| Potassium | 1,615.86 mg | (40 %) | ||
| Calcium | 104.62 mg | (10 %) | ||
| Magnesium | 114.13 mg | (38 %) | ||
| Iron | 4.16 mg | (28 %) | ||
| Iodine | 15.84 μg | (8 %) | ||
| Zinc | 8.24 mg | (103 %) | ||
| Saturated fatty acids | 10.22 g | |||
| Cholesterol | 332.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pork roast
- 1 small onion (chopped)
- 50 grams White bread crumbs
- 1 ½ Tbsps vegetable oil
- 30 grams Pine nuts
- 75 grams white bread (crusts removed)
- 2 tsps chopped thyme
- 1 egg
- salt
- freshly ground peppers
- 1 ⅖ kilograms Roasted pork (with fat)
Preparation steps
1.
For the pork roast, toast the pine nuts in a dry frying pan. Cook onions in a pan in butter, add breadcrumbs and cook until browned, then mix both with the pine nuts in a bowl. Mix in white bread, egg and thyme and season with salt and pepper.
2.
Distribute mixture over the pork, roll and tie with kitchen twine. Place pork in a roasting pan, season with salt, drizzle with oil and bake in preheated oven at 180°C (approximately 350°F) for about 2 hours.
3.
Meanwhile, for the apple compote, cook apples until soft in a little water. Peel garlic, pass garlic through a press into the apples, season mixture with a little salt and stir in the oil, vinegar and honey. Refrigerate until ready to serve.
4.
Serve the pork with the apple compote.
