Stuffed Roast Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 38.1 g | (127 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 181.2 μg | (302 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 374 μg | (125 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 2,028 mg | (51 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 455 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the meat:
- 1 Pork tenderloin (800 grams)
- salt
- freshly ground peppers
- 2 Tbsps butter
- 10 slices Bacon
- ½ handful thyme
- 4 small Artichoke
- 1 lemon (juice)
- 1 fresh Leek
- 2 Lettuce (such as Romana)
- 200 grams Peas (fresh or frozen)
- 2 Tbsps olive oil
- 125 milliliters dry white wine
- 100 milliliters Whipped cream
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
Rinse the pork and pat dry. Salt and pepper and cook in hot butter on all sides. Remove from the pan.
Arrange the bacon slices on foil about the length of the fillet. Place the fillet on top and roll up. Tie closed with kitchen string. Rinse the thyme, shake dry and slide under the strings. Place on a baking sheet lined with parchment paper. Bake on the middle rack for 30-40 minutes.
Rinse the artichokes and remove the hard outer leaves. Cut the stem, peel and cut the artichokes into quarters (if necessary. remove the hay, depending on the size). Sprinkle the artichoke quarters with a little lemon juice. Rinse the leeks and cut into rings. Rinse the lettuce and loosen the outer leaves so that the heart may be exposed. Cut in half lengthwise. Allow the peas to thaw (if necessary), rinse and drain.
Heat the oil in a large skillet. Sauté the lettuce hearts and artichoke for 1-2 minutes. Add the leek to the pan. Pour in the wine and cook over low heat about 5 minutes. Add the peas and lettuce leaves and cook for another 3-5 minutes. Add the cream and season the vegetables with salt, pepper and lemon juice.
Place everything on a plate with the meat (remove the kitchen string) and serve.
