For the pork roulades, cut the pork loin into cutlets, pound thin, salt and spread thinly with mustard.
Thinly slice the celery, carrots and parsley root lengthwise and place on top of the cutlets. Quarter the leek lengthwise and place on top as well.
Roll up the cutlets, tie with kitchen twine, turn in spelt flour, tap off the flour well. Heat olive oil, sear the roulades well on all sides.
Remove from the pan, add a knob of butter to the pan and fry the diced onions, garlic, ginger in it until well browned. Carefully turn down a little so that the frying residue does not burn.
Add tomato paste, fry briefly and deglaze with water. Add the diced tomatoes, whipped cream and spices, place in a casserole with a lid and braise in the oven at 160 °C for one hour.
Remove the roulades from the pot, add a tablespoon of sour cream to the sauce and mix with a hand blender. Then arrange the roulades with the sauce and serve.