Roast Pork Roll with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 999 cal. | (48 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 389 mg | (409 %) | ||
| Potassium | 2,203 mg | (55 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 517 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Pork (for roasting)
- 2 tsps Mustard
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 400 milliliters Beef stock (from a jar)
- 12 peppercorns
- 1 tsp dried marjoram
- 800 grams small potatoes
- 2 Red Bell pepper
- 2 green Bell pepper
- 2 yellow Bell pepper
- 1 tsp sweet ground paprika
- salt
- freshly ground peppers
Preparation steps
Rinse pork, pat dry and cut into a flat shape for rolling.
Season with salt and pepper and brush with mustard.
Roll roast and tie with kitchen twine.
Melt clarified butter in a large roasting pan, add pork and brown on all sides over high heat.
Add about 100 ml (approximately 1/4 cup) stock, peppercorns and dried marjoram to the roasting pan and roast on the middle rack in a preheated oven at 200°C (approximately 400°F) for 30 minutes. Then reduce temperature to 175°C (approximately 350°F) and cook another 1 1/2 hours, occasionally basting with more stock when all of the cooking liquid has nearly evaporated.
Approximately 40 minutes before end of cooking time, peel potatoes, rinse and add to roasting pan.
Rinse bell peppers, trim, cut in half, remove seeds and cut into wide strips or cubes and add 20 minutes before the end of cooking with remaining stock.
Remove roast from pan, remove twine and cut meat into slices. Season the vegetables with paprika, salt and pepper and serve with the roast.
