Rolled Pork Roast with Stuffing

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Rolled Pork Roast with Stuffing
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
670
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie670 cal.(32 %)
Protein38 g(39 %)
Fat58 g(50 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage0.2 g(1 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.3 mg(11 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.8 mg(107 %)
Vitamin B₆0.7 mg(50 %)
Folate9 μg(3 %)
Pantothenic acid1.7 mg(28 %)
Biotin4 μg(9 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C16 mg(17 %)
Potassium503 mg(13 %)
Calcium33 mg(3 %)
Magnesium43 mg(14 %)
Iron3.1 mg(21 %)
Iodine5 μg(3 %)
Zinc4.3 mg(54 %)
Saturated fatty acids22.5 g
Uric acid243 mg
Cholesterol164 mg
Complete sugar1 g

Ingredients

for
6
Ingredients
53 ozs Pork roulade
cold-pressed olive oil
1 bunch mixed Fresh herbs (thyme, rosemary, parsley, tarragon, chopped)
1 Tbsp Mustard seed
1 Tbsp cold butter
How healthy are the main ingredients?
olive oil

Preparation steps

1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
2.
Unroll the roulade and brush with oil. Spread the herbs and the mustard seeds on top, season with salt and ground black pepper and roll up again. Hold closed with toothpicks or tie with kitchen twine. Fry on all sides in hot oil, then deglaze with water and braise in the oven for 45-60 min. Turn 2-3 times and if necessary add some more water.
3.
Arrange the finished roulade on a plate. Deglaze the meat juices with a little boiling water, pour into a pot, bring to the boil then reduce slightly on a medium heat. Season with salt and ground black pepper and stir in the butter.
4.
Slice the roulade and serve with the gravy.

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