Pork Roulade with Mirabelle Plums
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 339 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 450 grams Mirabelle plum
- 800 grams Pork loin (trimmed)
- 60 grams raisins
- salt
- freshly ground peppers
- 3 sprigs thyme
- 1 pinch sweet ground paprika
- 4 Tbsps olive oil
- 5 bay leaves
- 200 milliliters dry white wine
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Cut an "X" in the base of each plum, blanch in boiling water, peel, halve and pit.
Rinse the pork and pat dry. Slice into 1 thin piece around 1.5 cm (approximately 1/2 inch) thick. Lay out on a flat work surface, season with salt and pepper and then spread the Mirabelle plums and raisins along the center of the meat. Roll up the roulade and secure with butcher's twine.
Rinse the thyme, shake dry, pluck the leaves and chop finely. Mix with the paprika and olive oil and season with salt and pepper. Spread over the roulade and insert the bay leaves under the butcher's twine.
In a large roasting pan, sear the roulade on all sides. Deglaze with the wine then transfer to the oven to roast for 1-1.5 hours, basting occasionally. Remove the roulade from the oven and slice. Arrange on serving plates and serve with the pan sauce.
Serve with couscous or mashed potatoes, if desired.
