Stuffed Roast Pork with Zucchini
Stuffed roast pork with zucchini - This easy Mediterranean-inspired feast comes together in a flash.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 133 mg |
Ingredients
- Ingredients
- 3 sprigs rosemary
- 3 sprigs thyme
- 4 stalks parsley
- lemons
- 1 pc Parmesan (40 grams or 1 1/2 ounces))
- 900 grams Pork loin
- 1 tsp ground fennel seeds
- 40 grams breadcrumbs
- 1 Tbsp softened Cultured butter
- 1 egg
- salt
- peppers
- 2 Tbsps olive oil
- 2 Zucchini (about 500 grams or 1 pound))
- 1 onion
Preparation steps
Rinse rosemary, thyme and parsley, shake dry and chop. Rinse half of lemon under hot water, pat dry and finely grate 1/2 teaspoon of zest. Grate Parmesan.
Cut a pocket into entire length of meat with a long knife measuring about 5 cm (approximately 2 inches) wide. Mix herbs with lemon zest, fennel, breadcrumbs, Parmesan, butter, egg, salt and pepper. Place in a pastry bag and pipe into roast. Season roast with salt and pepper.
Heat 1 tablespoon of oil in a roasting pan and sear roast for about 8 minutes. Place roasting pan in preheated oven at 140°C (approximately 275°F), fan 120°C, gas mark 1-2, and cook for about 1 hour, pouring water into pan as needed.
Meanwhile, rinse zucchini, trim, cut in half lengthwise and cut into slices. Peel onion and cut into strips. When 15 minutes of cooking time remains, heat remaining oil in a pan and saute onion and zucchini for 5 minutes over medium heat. Season with salt and pepper. Remove roast from oven, cut into slices and serve with vegetables.
