Pork Roulade

Gluten Free
Dairy Free
Low Fod Map
Health score
21%
Pork Roulade
45 min.
4
170kcal

Suggestions


Are you ready to elevate your culinary skills with a deliciously satisfying dish? This Pork Roulade is not only gluten-free and dairy-free but also adheres to a low FODMAP diet, making it perfect for those with dietary restrictions while still being packed with flavor. With just 45 minutes of your time, you can create a beautiful and enticing main course that will impress your family or guests alike.

The tender pork loin is butterflied and filled with a vibrant mixture of fresh herbs, including parsley, chives, and rosemary, which infuse the meat with aromatic flavors that dance on your palate. By rolling the pork and securing it, you create a stunning presentation that contrasts the golden-brown exterior with the green herbaceous filling once sliced. Each portion is a feast for both the eyes and the taste buds!

Perfect for lunch or a cozy dinner, this dish boasts a balanced caloric profile with only 170 calories per serving. It's a hearty meal that is both satisfying and nourishing. Whether you’re looking to impress at your next dinner party or simply treat yourself to a wholesome meal, this Pork Roulade is your ticket to a delightful dining experience. Get ready to savor every bite!

Ingredients

  • tablespoons chives chopped
  • tablespoon olive oil 
  • 0.3 cup parsley chopped
  • 0.3 teaspoon pepper 
  • pound pork tenderloin 
  • 0.5 teaspoon rosemary chopped
  • 0.3 teaspoon salt 

Equipment

  • frying pan
  • oven
  • plastic wrap
  • kitchen thermometer

Directions

  1. Preheat oven to 42
  2. Slice pork tenderloin lengthwise, cutting to, but not through, other side. Open halves.
  3. Place between sheets of plastic wrap; pound to 1/2 inch.
  4. Combine 1 tablespoon olive oil, parsley, chives, and rosemary; spread on pork.
  5. Roll, starting with long side. Secure pork with picks.
  6. Sprinkle with salt and pepper.
  7. Heat a large ovenproof pan over medium-high heat.
  8. Add 1 tablespoon olive oil and pork; cook for 6 minutes, browning all sides.
  9. Bake at 425 for 12 minutes or until a thermometer registers 14
  10. Remove pork; let stand 5 minutes. Slice.

Nutrition Facts

Calories170kcal
Protein57.48%
Fat41.38%
Carbs1.14%

Properties

Glycemic Index
44.75
Glycemic Load
0.08
Inflammation Score
-5
Nutrition Score
19.274782577287%

Flavonoids

Apigenin
10.78mg
Luteolin
0.06mg
Isorhamnetin
0.1mg
Kaempferol
0.22mg
Myricetin
0.74mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:169.62kcal
8.48%
Fat:7.56g
11.63%
Saturated Fat:1.83g
11.46%
Carbohydrates:0.47g
0.16%
Net Carbohydrates:0.23g
0.08%
Sugar:0.07g
0.08%
Cholesterol:73.71mg
24.57%
Sodium:207.26mg
9.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.63g
47.26%
Vitamin K:87.51µg
83.34%
Vitamin B1:1.12mg
74.62%
Selenium:34.39µg
49.12%
Vitamin B6:0.87mg
43.73%
Vitamin B3:7.57mg
37.86%
Phosphorus:279.53mg
27.95%
Vitamin B2:0.39mg
22.89%
Zinc:2.18mg
14.56%
Potassium:479.64mg
13.7%
Vitamin B12:0.59µg
9.83%
Vitamin A:489.84IU
9.8%
Vitamin B5:0.98mg
9.76%
Vitamin C:7.53mg
9.13%
Magnesium:33.99mg
8.5%
Iron:1.47mg
8.17%
Copper:0.11mg
5.63%
Vitamin E:0.8mg
5.3%
Folate:9.23µg
2.31%
Manganese:0.05mg
2.3%
Vitamin D:0.34µg
2.27%
Calcium:15.92mg
1.59%
Source:My Recipes