Pork Roulades


Rating: 4.75 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Roulades:










Potatoes:





Sauce:









Instructions:

For the pork roulades, start by preheating the oven to 120 °C. Cut the meat into 6 equal pieces and pound them thin (0.5 cm thick). Then season the meat with salt and pepper and brush with mustard.

Boil the potatoes with their skin in salted water until done.

Now place 2 slices of bacon on each cutlet, three blanched leaves of leaf spinach and a few sautéed mushroom slices on top. Roll up into a roulade and fix each with a roulade skewer or toothpick. Fry in hot oil on both sides and then let rest in the oven for 5-10 minutes, wrapped in aluminum foil.

Peel the potatoes and then toss in butter with thyme and fry lightly.

For the sauce, sauté the diced shallots in butter, deglaze with malt beer and veal stock, bring to a gentle simmer and add the caraway seeds for another five minutes.

Now unwrap the pork roulades from the foil, cut them in half and arrange them on plates with the potatoes and the sauce.

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