Rich roast pork Orloff with vegetables and red pesto

Recipes & Nutrition

Author: Yves Meersman and Randy MellaertsPublished: 22 September 2016

Parkinson's LifePrep: 30 minsParkinson's LifeCook: 20 minsParkinson's LifeServes: 4

roast-pork-orloff

French ‘master chef’ Urbain Dubois – who was in the employ of Prince Orloff, former Russian ambassador to France –discovered the red meat dish in the mid-19th century. Over time it has been adapted to personal tastes and this particular recipe has been adapted especially for people with chewing and/or swallowing problems


Ingredients

600g pork (boneless ribs)
6 slices of cooked ham
200g grated cheese (Emmental or Gruèyre)
500ml brown cream sauce
200g mushrooms
1 glass white wine
2 tbsp olive oil
1 tbsp red pesto
1 tsp paprika powder
1 tbsp lemon juice
2 cloves garlic
2 carrots
1 onion
1 knob of butter

Preparation

1. Preheat the oven to 180°C.
2. Chop the carrots, onion, and the garlic into small pieces and slice the mushrooms.
3. Cut the pork lengthwise – but don’t cut completely through.
4. Season the inside of the pork with salt, pepper, paprika and rub with red pesto.
5. Place the slices of ham on top of the pork and layer with grated cheese.
6. Roll the roast tightly, press firmly and tie with twine.

Method

1. Place the meat in a greased roasting tin and roast in the preheated oven for 40 minutes – regularly basting with the juices.
2. Meanwhile, fry the chopped onions, carrots and garlic in a pan, without browning. Add the mushrooms and sprinkle with lemon juice.
3. Stew the vegetables until al-dente.
4. Deglaze with the white wine and reduce until most of the liquid has evaporated.

Finishing

1. Take the dish out of the oven, remove the roasting fat and carve into thick slices.
2. Place the slices back into the roasting tin and pour the brown cream sauce over the stewed vegetables.
3. Put the complete dish back into the oven and roast at 120 °C for a final five minutes.

Chewing and swallowing

Level 6: cut a portion of the roast into smaller pieces.
Level 5: grind separately a portion of the roast and trimmings.
Level 4: mix separately a portion of the roast with the sauce until the required consistency.
Level 3: mix and sieve separately a portion of the roast with sauce until the required consistency.

Nutritional information

Nutrition per 100g
Energy …………………………………………………….. 130kcal/ 545kJ

Proteins…………………………………………………………………………….. 11.6g
Total fat…………………………………………………………………………………..7.6g
Saturated fat …………………………………………………………………… 3.6g
Monounsaturated fat………………………………………………. 0.8g
Polyunsaturated fat……………………………………………….. 0.1g
Cholesterol ……………………………………………………………………. 7mg
Carbohydrates……………………………………………………………………. 3.0g
Sugars …………………………………………………………………………………… 2.1g
Fibres…………………………………………………………………………………………. 0.6g

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