Franconian Pork Roulades

Summary

Ingredients

• 4 steak (s) (butterflies) from pork loin, thin, mixed
• 200 g spinach leaves, youn
• salt
• 4 teaspoons mustard, (Dijon)
• 4 tablespoon quark (low-fat quark)
• some chives, cut into fine rolls
• some parsley, chopped
• 2 onion (s), cut into thin wedges
• 200 g cucumber (s), without seeds, cut into thin strips
• 1 carrot (s), roughly grated
• Salt and pepper, black
• 100 g ham, milder, air-dried (Coburer or Serrano)
• 3 tablespoon clarified butter
• liter ⅛ wine, white, dry
• liter ⅛ cream
• 0.38 liters meat broth, strong, slightly salted

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Instructions

1. Briefly blanch the spinach in salted water, rinse and dry well.
2. Gently pound the meat as thin as possible. This works best between two cut freezer bags. Lightly salt and pepper, brush with mustard and quark, sprinkle some chives and parsley on top and top with the spinach leaves. Place the peeled, pitted and sliced cucumber on the lower part of the roulades. Now sprinkle half of the carrot strips and a few onion wedges over them, and roll up the roulades. Season with pepper and carefully wrap in the ham slices.
3. Heat the clarified butter in a casserole, place the roulades with the seam side down in the pan and fry them all around. Add the remaining onions and grated carrots to the roulades and fry them briefly. Pour in some wine and broth.
4. Place the covered saucepan on the lowest rack in the preheated oven and cook at 225-230 ° C for about 20-30 minutes.
5. After 15 minutes, remove the lid, pour in the rest of the wine, the rest of the stock and the cream and finish cooking.
6. Take the roulades out of the pot and keep warm.
7. Pour the stock into a saucepan and mix with the cutting stick. If necessary, reduce the sauce a little so that it is nice and creamy.
8. Cut the roulades into rolls or just cut them in half.
9. Serve with mashed potatoes and strips of savoy cabbage.
10. For the savoy cabbage side dish, blanch the savoy cabbage strips in salted water for 5 minutes, quench and drain. Reheat in a little butter and season with salt, pepper and nutmeg.
11. Note: If the meat has been pounded thinly, it does not need to be fixed after rolling it up. Just wrap the ham tightly around it and make sure that the rolls come into the pan with the seam facing down.