Rolled Pork Roast with Stuffing
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 oilPreparation 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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