Stuffed Pork Roast with Potatoes and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 92.1 μg | (154 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 1,573 mg | (39 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the stuffed prok
- 4 Tbsps olive oil
- 1 onion (peeled and finely chopped)
- 2 garlic cloves (peeled and finely chopped)
- 100 grams Spinach (washed and sorted)
- 100 grams breadcrumbs
- 150 grams ground pork
- Nutmeg
- salt
- freshly ground peppers
- 2 Pork tenderloin (about 400 grams)
- 75 grams pitted, dried Plum
- 2 Tbsps liquid honey
- 1 kilogram small potatoes (washed and brushed)
- 2 red onions (peeled and cut lengthwise into slices)
- 2 red Bell pepper (cored and chopped)
- 1 yellow Bell pepper (cored and chopped)
- 1 small Zucchini (200 grams, sliced)
- For the sauce
- 2 Tbsps Pastry flour
- 150 milliliters Cider
- 300 milliliters Beef broth
Preparation steps
Saute the onion and garlic in a hot pan with1 tablespoon oil, add in the spinach and mix with stirring, remove from heat and add in the ground pork, nutmeg and breadcrumbs, and season with salt and pepper.
Cut the pork tenderloins lengthwise, but do not cut through entirely. Unfold and roll flat with a rolling pin. Cut about 2.5 cm from the thin end and pat on the thinnest point to lengthen.
Spread half of the ground pork filling on a piece of pork tenderloin, put the dried plums in it and top with the remaining filling. Cover with the second piece of pork tenderloin and tie with kitchen string to roll. Season with salt and pepper, and wrap in greased foil.
Place the stuffed tenderloins in a roasting pan and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 45 minutes.
Then remove from the oven, open the foil and spread the potatoes, red onions and red bell peppers over the stuffed pork tenderloins, season with salt and pepper, and drizzle with remaining oil. Bake for additional 30 minutes.
Now sprinkle the roast with the honey. Spread the zucchini and bake for a further 15 minutes.
Remove the pork tenderloins from foil, wrap the vegetables in aluminum foil to keep at 80°C (approximately 175°C).
For the sauce, pour the pork juices through a sieve into a pot. Boil, stir in the flour and cook for about 1 minute, while stirring. Add in the cider and pour in the broth and simmer for about 3 minutes. Season with salt and pepper.
To serve, remove the kitchen string, cut the pork tenderloin roast into slices and serve with the sauce and the vegetables.
