Stuffed Roast Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 66.74 g | (68 %) | ||
| Fat | 21.5 g | (19 %) | ||
| Carbohydrates | 59.25 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 4,605.7 mg | (575,713 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.08 mg | (9 %) | ||
| Vitamin B₁ | 1.77 mg | (177 %) | ||
| Vitamin B₂ | 0.79 mg | (72 %) | ||
| Niacin | 32.52 mg | (271 %) | ||
| Vitamin B₆ | 1.93 mg | (138 %) | ||
| Folate | 72.19 μg | (24 %) | ||
| Pantothenic acid | 3.06 mg | (51 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 1.22 μg | (41 %) | ||
| Vitamin C | 33.43 mg | (35 %) | ||
| Potassium | 1,479.19 mg | (37 %) | ||
| Calcium | 170.42 mg | (17 %) | ||
| Magnesium | 109.37 mg | (36 %) | ||
| Iron | 4.62 mg | (31 %) | ||
| Iodine | 1.32 μg | (1 %) | ||
| Zinc | 5.05 mg | (63 %) | ||
| Saturated fatty acids | 4.23 g | |||
| Cholesterol | 157.5 mg |
Ingredients
- Ingredients
- 1 kilogram Pork loin with rind (cut by the butcher)
- 1 bunch parsley
- 1 Tbsp thyme
- 2 rosemary
- 2 garlic cloves
- 4 shallots
- 2 Tbsps Pine nuts
- 3 slices white bread
- 3 Tbsps olive oil
- 8 small carrots
- 500 grams Sweet potato (waxu)
- 1 Leek
- 500 milliliters Beef broth
- salt
- peppers (freshly ground)
Preparation steps
Finely chop the parsley, thyme and the needles of 1 sprig of rosemary. Remove crust from white bread and crumble the bread slices. Mix bread with the herbs, chopped pine nuts and 2 tablespoons olive oil. Season with salt and pepper. Lay pork flat and fill with herbs. Roll and tie.
Peel garlic and shallots.
Peel carrots and trim.
Peel the sweet potatoes and cut in halves or quarters.
Rinse, leek, trim and cut into about 4 cm (approximately 1 1/2 inch) pieces.
Place vegetables in a roasting dish and place meat skin-side up. Drizzle with remaining oil and rosemary. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Then pour in broth and roast another 40-60 minutes. Increase heat to 220°C (approximately 425°F) and continue roasting until meat forms a crust. Slice roast and serve with vegetables.
