Summary

Ingredients

• 4 pork roulade (s)
• 2 teaspoons mustard
• 2 teaspoons ketchup (curry ketchup)
• 4 slices bacon
• 4 slices cheese, Gouda
• 2 onion (s), diced
• 150 g leek, cut into rins
• 1 apple, sour, peeled and diced
• 50 g clarified butter
• 250 ml meat broth
• 20 g flour
• 125 ml cream
• 4 tablespoon calvados
• 3 tablespoon tarragon, chopped

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Instructions

1. Salt and pepper the roulades. Mix the mustard with the curry ketchup and spread on the roulades. Place the bacon and cheese on top. Mix the onion, leek and apple and add some of the mixture to the roulades (set aside). Roll up the roulades, pin or tie and fry them in clarified butter on all sides. Add the rest of the vegetables, sauté briefly, fill up with stock and cook for approx. 40 minutes. Remove the roulades and keep warm.
2. Mix the flour with the cream, add to the sauce and cook for 5 minutes. Stir in the calvados and tarragon.
3. Ribbon noodles, for example, go well with this.
4. The roulades can of course also be prepared with turkey schnitzel or veal roulades!