Rolled Pork Roast with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 kilogram rolled Pork butt
- salt
- peppers
- ground Caraway
- 2 Tbsps Dijon mustard
- 300 grams shallots
- 2 Tbsps clarified butter
- ¼ l Beef broth
- 3 Tbsps breadcrumbs
- 1 bunch Fresh herbs (Lavender, oregano, thyme, sage)
- 1 garlic clove
Preparation steps
Rinse herbs, shake dry, pluck leaves from stems and finely chop. Peel and press garlic and mix with the herbs and the breadcrumbs. Stir in a little oil and season with salt and pepper. Spread 2/3 of the herb mixture on all sides of the pork and roll tightly. Tie with kitchen twine.
Rub meat with salt, pepper and ground caraway seeds and thinly coat with mustard, Heat the clarified butter in a roasting pan and sear meat on all sides. Peel shallots, halve and add to the roasting pan. Roast in preheated oven at 180°C (approximately 350°F) and for 60-70 minutes. Deglaze browned bits in pan with broth and pour over the meat. Spread the remaining herb mixture over the roast and smooth with a knife. Roast again in the oven until the crust has become golden brown. Serve the finished roast with the shallots and pan gravy.
