Rolled Pork Roast with Middle-Eastern Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 75 grams dried Apricot
- 1 shallot
- 2 garlic cloves
- 1 Tbsp butter
- 150 milliliters Vegetable broth
- 1 tsp ground Cumin
- ½ tsp ground cilantro
- ½ tsp Turmeric
- 100 grams Couscous (Instant)
- 50 grams Pistachio (unsalted)
- ½ tsp organic lemon zest
- salt
- cayenne pepper
- 1 roasted pork roulade (with rind, 2 kg)
- 2 Tbsps olive oil
- 3 tsps coarse Sea salt
Preparation steps
Coarsely chop the apricots. Peel the shallot and garlic, chop finely and sweat until translucent in a pan in hot butter. Pour in the broth, stir in the cumin, coriander and turmeric and bring to a boil. Sprinkle in couscous, remove from heat and let soak for about 5 minutes. Mix in the coarsely chopped pistachios and apricots and season the filling to taste with lemon zest, salt and pepper.
Preheat the oven to 220°C (approximately 425°F).
Rinse the pork, pat dry and spread on the work surface with the rind downward. Spread the filling on top and roll the roast. Tie with kitchen twine and place on a baking sheet lined with parchment paper. Brush with olive oil and rub with sea salt. Place in the oven and bake for about 20 minutes, then reduce the temperature to 180°C (approximately 350°F) and bake for about 1 hour and 45 minutes until done.
Remove the pork from the oven, remove the kitchen twine and serve on a plate.
