Zucchini-stuffed Roast Pork Loin
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
585
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,421 mg | (36 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 521 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 Tbsps olive oil
- 1 onion (peeled and chopped)
- 3 cloves garlic cloves (peeled and chopped)
- 1 medium Zucchini (rinsed; trimmed and diced)
- 1 ½ cups Pine nuts (divided)
- ¾ cup fresh breadcrumbs
- 2 Tbsps fresh thyme (divided)
- 1 egg (beaten)
- 8 Zucchini flower (pistil and stamen removed; gently rinsed and chopped)
- 1 boneless, rolled Pork loin (roast)
- ½ cup white wine
Preparation steps
1.
Preheat oven to 350ºF / 180ºC. Fit a roasting pan with a wire rack.
2.
Heat oil in a skillet and gently saute the onions until soft and translucent. Add the garlic and zucchini and cook for an additional 2 minutes. Stir in half the pine nuts, remove from heat and transfer mixture to a large bowl.
3.
Stir in breadcrumbs and 1 tablespoon of thyme leaves; season with salt and pepper. Mix in the beaten egg and zucchini blossoms.
4.
Unroll the pork roast and spoon the stuffing mixture over the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine. Season to taste with salt and pepper. Pour wine into the roasting pan to keep the juices from burning. Bake 30 minutes.
5.
Sprinkle the remaining pine nuts and thyme over the top of the roast and return to the oven for 25 to 35 minutes, or until the internal temperature reaches 145ºF / 63ºC, on an instant-read thermometer.
6.
Let the roast rest for 10 to 15 minutes before slicing and serving.
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