Stuffed Pork Loin
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
427
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 855 mg | (21 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the pork loin, pat dry and cut lengthwise almost entirely through to form a pocket. Thaw the peas. Hardboil the eggs, then drain and peel them. Fill the pocket in the pork with the eggs and peas. If necessary, seal the pocket with toothpicks or kitchen twine, then season with salt and pepper.
3.
Brown the meat in 2 tablespoons of hot oil on all sides, then remove from the pan. Place on a roasting rack in the oven over a drip pan and roast for one hour. Remove the stems from 4 sprigs of thyme and mix the leaves with the fennel seed and the remaining oil. Baste the meat ocassionally.
4.
Untie the pork, slice and serve garnished with the remaining thyme.
