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Thorney
Stuffed Pork Roulade
A tasty recipe. The main course contains the following ingredients: meat, fennel seed, peppercorns, olive oil, coarse sea salt, pork fillet * (about 900 g), cherry tomatoes, red pepper (seeds removed), onion, garlic, rosemary, sage (from box of Italian herbs and 15 g).
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Ingredients
Directions
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Preheat the oven to 180 ° C. Mash the fennel and the pepper in the mortar. Add 2 tbsp oil and sea salt to taste. Remove the net from the roulade and pierce with a pointed knife notches of about 6 cm deep. Rub the meat around with the mixture.
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Cut the tomatoes, red pepper, onion, garlic and the seeds of 1 sprig of rosemary fine and fill the notches in the meat. Place the sage and the rest of the rosemary and tie up the meat with kitchen rope.
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Drizzle the roasting pan with 2 tbsp oil. Put the meat in and drizzle with the rest of the oil and put in the oven for about 45 minutes. Leave to rest for 10 minutes before cutting.
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Nutrition
590Calories
Sodium0% DV1.185mg
Fat55% DV36g
Protein126% DV63g
Carbs1% DV2g
Fiber12% DV3g
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