Roast Pork Roll with Mango Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 1 ½ kilograms roasted pork roulade
- salt
- peppers
- 4 kaiser rolls (day-old)
- 100 milliliters milk
- 3 eggs
- 2 bunches parsley
- 30 grams raisins
- 1 onion
- 1 Tbsp vegetable oil
- 2 Tbsps clarified butter
- ⅛ l Beef broth (from a jar)
- 2 ripe Mangoes
- 1 Red chili pepper
- 2 Tbsps sugar
Preparation steps
Cur bread rolls into thin slices and soak in warm milk. Peel onion and chop finely. Heat oil in a pan and saute onion until soft. Rinse parsley and chop finely, add to onion. Soak raisin in warm water and squeeze well. Combine onion mixture with eggs, bread, raisins and squeezed bread and season with salt and pepper. Spread meat with bread mixture and roll up. Season with salt and pepper.
Tie with a kitchen string, if necessary.
Heat butter in a roasting pan and brown meat on all sides.
Baste meat with broth and roast in preheated oven at 200°C (approximately 400°F) for about 1.5 hours, basting meat with coking juices often.
Peel mango and pit. Cut pulp into cubes. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Dissolve sugar in 120 ml (approximately 1/2 cup) of water on low heat, add mango and chile pepper and simmer, covered, for about 10 minutes on low heat. Slice meat and arrange on plates. Drizzle with warm mango sauce and serve.
