Stuffed Pork Roast

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Stuffed Pork Roast
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
350
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie350 cal.(17 %)
Protein32 g(33 %)
Fat20 g(17 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.3 mg(19 %)
Vitamin K3 μg(5 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.3 mg(27 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.5 mg(36 %)
Folate11 μg(4 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C9 mg(9 %)
Potassium471 mg(12 %)
Calcium28 mg(3 %)
Magnesium44 mg(15 %)
Iron2.2 mg(15 %)
Iodine4 μg(2 %)
Zinc3.2 mg(40 %)
Saturated fatty acids8.4 g
Uric acid224 mg
Cholesterol121 mg
Complete sugar7 g

Ingredients

for
6
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
l Beef broth (from a jar)
How healthy are the main ingredients?
saltonionApple

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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