Stuffed Pork Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 51.4 μg | (86 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 kilograms roasted pork roulade
- 3 Apple
- 4 onions
- 3 carrots
- 1 stalk Leeks
- 2 stalks Celery
- 200 grams Celery
- 1 bunch parsley
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 bay leaf
- 2 Tbsps Mustard
- 2 Tbsps soy sauce
- 2 Tbsps butter
- 1 l Dark beer
- salt
- freshly ground pepper
Preparation steps
Peel apples, quarter, remove core and dice.
Peel onions, chop 2 onions and cut 2 into quarters.
Peel carrots and celery and cut into thick slices.
Rinse, trim and slice leeks and celery.
Chop parsley.
Sauté apples and onions in butter, add parsley and remove from heat. Let cool, then spread over the pork. Drizzle with soy sauce and season with pepper. Roll up and tie with kitchen twine. Brush with mustard.
Into a roasting pan, add quartered onion, carrot and celery and place meat on it. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Then add remaining vegetables and deglaze with some beer. Simmer for about 1-1.5 hours at 160°C (approximately 325°F). Gradually pour in the entire beer and baste meat with the sauce. Then remove the meat, remove kitchen string and collect sauce. Season with salt and pepper and serve with dumplings if desired.
