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Pork Braciole With Currants And Rosemary
GOURMET TRAVELLER11Ingredients
30Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 silver beet (leaves, stems removed)
- 800 grams pork fillet (cut widthways into thin slices, flattened to about 2mm thick)
- 100 grams pecorino (finely grated)
- 60 mL olive oil
- 1/2 Spanish onion (thinly sliced)
- 125 mL red wine
- 2 Tbsp. currants
- 2 Tbsp. rosemary (extra to serve)
- 1 Tbsp. balsamic vinegar (each, and red wine vinegar)
- 2 Tbsp. pine nuts (toasted)
- salad (To serve: bitter green)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium410mg17% |
| Potassium940mg27% |
| Protein53g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber<1g4% |
| Sugars2g |
| Vitamin A35% |
| Vitamin C10% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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