Stuffed Pork Roast
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ½ kilograms roasted pork roulade
- salt
- peppers
- 1 onion
- 1 Tbsp vegetable oil
- 1 Apple
- 100 grams lingonberry (or cranberry)
- 2 Tbsps clarified butter
- ⅛ l Beef broth (from a jar)
Preparation steps
1.
Peel onion, chop finely and saute in oil. Peel apples, quarter, core and cut into 1 cm (approximately 1/2 inch) cubes. Rinse lingonberries, trim and pat dry. Roll meat apart, spread out and tenderize to slightly flatten. Season with salt and pepper.
2.
Spread onions over meat and top with apples and lingonberries. Roll up meat and secure with kitchen twine.
3.
Heat butter in a roasting pan and sear meat on all sides.
4.
Baste meat with broth and finish cooking in a preheated oven at 200°C (approximately 400°F) for 90 minutes. Baste as needed with pan juices.
5.
Slice and serve with potatoes if desired.
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