Zucchini-stuffed Roast Pork Loin

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Zucchini-stuffed Roast Pork Loin
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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)
Calorie585 cal.(28 %)
Protein81 g(83 %)
Fat22 g(19 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.6 mg(38 %)
Vitamin K9 μg(15 %)
Vitamin B₁3.3 mg(330 %)
Vitamin B₂0.9 mg(82 %)
Niacin33.8 mg(282 %)
Vitamin B₆1.8 mg(129 %)
Folate38 μg(13 %)
Pantothenic acid2.7 mg(45 %)
Biotin22.9 μg(51 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C10 mg(11 %)
Potassium1,421 mg(36 %)
Calcium43 mg(4 %)
Magnesium141 mg(47 %)
Iron6.5 mg(43 %)
Iodine7 μg(4 %)
Zinc7.9 mg(99 %)
Saturated fatty acids4.7 g
Uric acid521 mg
Cholesterol220 mg
Complete sugar2 g

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
How healthy are the main ingredients?
Pine nutsolive oilgarlic clovethymeonionZucchini

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.