Stuffed Boneless Pork Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,936 cal. | (92 %) | ||
| Protein | 100.02 g | (102 %) | ||
| Fat | 136.12 g | (117 %) | ||
| Carbohydrates | 75.59 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.68 g | (16 %) |
| Vitamin A | 1,403.57 mg | (175,446 %) | ||
| Vitamin D | 4.35 μg | (22 %) | ||
| Vitamin E | 5.69 mg | (47 %) | ||
| Vitamin B₁ | 2.09 mg | (209 %) | ||
| Vitamin B₂ | 1.62 mg | (147 %) | ||
| Niacin | 33.29 mg | (277 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 177.62 μg | (59 %) | ||
| Pantothenic acid | 4.66 mg | (78 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 4.58 μg | (153 %) | ||
| Vitamin C | 37.06 mg | (39 %) | ||
| Potassium | 1,622.33 mg | (41 %) | ||
| Calcium | 292.38 mg | (29 %) | ||
| Magnesium | 144.83 mg | (48 %) | ||
| Iron | 11.11 mg | (74 %) | ||
| Iodine | 9.5 μg | (5 %) | ||
| Zinc | 17.87 mg | (223 %) | ||
| Saturated fatty acids | 55.23 g | |||
| Cholesterol | 462.08 mg |
Ingredients
- For the filling
- 300 grams Veal sausage
- ½ bunch parsley
- 2 sprigs marjoram
- salt
- peppers
- also
- 4 Tbsps vegetable oil
- 2 onions
- 1 jar vegetable stock (400 ml)
- 2 sauce thickener
- For the vegetables
- 4 stalks Leeks
- 200 grams carrots
- 2 Tbsps butter
- 200 grams Whipped cream
- 1 Tbsp sauce thickener
- 1 bunch Chives
- 1 pkg Potato dumplings (4 servings)
- 50 grams breadcrumbs
- 4 Tbsps butter
Preparation steps
For the roast, rinse meat, pat dry and season with salt and pepper. Coat with mustard. For the filling, rinse herbs, shake dry and finely chop leaves. Mix with ground meat and season with salt and pepper. Spread over meat, firmly roll up and tie with kitchen twine. Heat oil and sear roast on all sides quickly. Peel onions, finely chop and briefly saute. Deglaze with vegetable stock and let roast simmer for about 1 1/2 hours, covered. For the vegetables, rinse vegetables, remove ends as needed and cut diagonally into thin slices. Heat butter, saute vegetables, pour in cream and simmer over low heat. Bind with cornstarch. Season with salt and pepper. Rinse chives and cut. Stir into sauce. Prepare dumplings according to package instructions. Heat butter in a pan, toast breadcrumbs until golden and sprinkle over dumplings.
Remove roast and season with salt and pepper.
To serve, slice roast and plate with vegetables, dumplings and sauce.
