Vegetables in a Pork Case
Wrap your taste buds in delight with this inventive "Vegetables in a Pork Case" recipe, where tender strips of seasoned boneless pork loin are wrapped around a vibrant medley of carrots, zucchini, and bell peppers. A savory marinade of garlic, soy sauce, and olive oil infuses every bite with bold flavor, while a quick sear and simmer create a golden, juicy finish. Perfect for a dinner party or weeknight meal, these pork-encased vegetable bundles are a stunning all-in-one dish, balanced with protein and nutrient-packed vegetables. Serve them with fluffy steamed rice or a crisp garden salad for an unforgettable meal that’s as satisfying as it is visually appealing. Perfect for fans of low-carb and high-flavor meals, this recipe is a crowd-pleaser that brings gourmet flair to your home kitchen.
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Recipe Information
Ingredients
- 500 grams Boneless pork loin
- 1 medium Carrot
- 1 medium Zucchini
- 1 large Bell pepper
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley
- 10 Toothpicks or kitchen twine
Instructions
Slice the pork loin into thin, wide strips (approximately 1/4 inch thick). Use a meat mallet to carefully pound each slice until they are thin but still intact. Set aside.
Wash and peel the carrot. Cut it into thin matchstick-size pieces. Do the same for the zucchini and bell pepper, ensuring all vegetables are roughly the same size for even cooking.
Finely mince the garlic and set it aside.
In a small bowl, mix olive oil, soy sauce, minced garlic, ground black pepper, and salt to make a marinade.
Place the pork slices on a flat surface. Brush each slice generously with the marinade.
Take a small handful of prepared vegetables and place them at one end of a pork slice. Roll the pork slice tightly around the vegetables, creating a neat bundle. Secure it with a toothpick or kitchen twine.
Repeat the process with the remaining pork slices and vegetables.
Heat a large skillet over medium heat. Add a dash of olive oil and carefully place the pork bundles seam-side down in the skillet.
Sear the bundles for 2-3 minutes on each side until golden brown. Reduce the heat to low, cover the skillet with a lid, and cook for an additional 10-12 minutes, turning occasionally, until the pork is fully cooked and the vegetables are tender.
Remove the bundles from the skillet and let them rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm with a side of steamed rice or a fresh garden salad.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 20.7 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3251 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
