Rolled Pork Roast and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,451 cal. | (69 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 83.9 μg | (140 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 32.8 mg | (273 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 32.5 μg | (72 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,726 mg | (43 %) | ||
| Calcium | 513 mg | (51 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 38.1 g | |||
| Uric acid | 558 mg | |||
| Cholesterol | 438 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the filling
- 1 garlic clove
- 2 stalks Leeks
- 2 Tbsps butter
- 80 grams grated Mountain cheese (such as Gruyere)
- 2 Tbsps clarified butter
- 2 onions
- 400 milliliters Beef stock (from a jar)
- 12 peppercorns
- 1 tsp dried marjoram
- salt
- freshly ground peppers
Preparation steps
For the roast, rinse pork, pat dry, cut and flatten (or ask butcher to prepare). Spread mustard over pork and season with salt and pepper.
For the filling, peel garlic and chop finely. Rinse and trim leeks and cut into small pieces. Heat butter in a skillet, sauté leeks and garlic 4-5 minutes and season with salt and pepper.
Spread leek mixture over pork, leaving an uncovered margin around the edge. Sprinkle cheese over leek mixture, roll up pork to cover filling and fasten with kitchen twine.
Heat butter in a large roasting pan and sear rolled pork roast on all sides.
Preheat oven to 200°C (approximately 400°F). Peel and quarter onion and place in pan with pork roast.
Pour 100 ml (approximately 1/2 cup) stock, peppercorns and dried marjoram into pan with roast and bake about 30 minutes. Reduce oven temperature to 175°C (approximately 350°F) and bake about 1 1/2 more hours. Baste roast occasionally with remaining broth and pan juices.
For the dumplings, sauté shallots in butter until translucent.
Slice rolls and place in a bowl. Pour milk over rolls and add eggs, parsley, shallot. Season dumpling mixture with salt and pepper, mix well and let soak about 20 minutes. Form mixture into round dumplings and simmer in salted water for about 10 minutes. Remove dumplings from water with a slotted spoon and keep warm until serving.
Remove kitchen twine from roast. Cut roast into slices. Strain pan juices through a sieve, season to taste and serve with roast and bread dumplings.
