Stuffed Roast Pork
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,226 mg | (31 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Smoked pork chop (boneless)
- salt
- freshly ground peppers
- 2 Peaches
- 2 Tbsps Pine nuts
- 2 Tbsps chopped mint
- 2 Tbsps lemon juice
- 4 Tbsps vegetable oil
Preparation steps
1.
Cut meat in half lengthwise and season with salt and pepper.
2.
Blanch peaches in hot water. Shock, peel, cut in half, remove pits and finely chop. Stir with pine nuts, mint and lemon juice. Season with salt and pepper.
3.
Spread filling on one half of meat. Top with other half and place in a greased roasting pan. Brush with oil and roast in a preheated oven at 200°C (approximately 400°F) for 45 minutes.
4.
Serve with lemon halves if desired.
