Pork Roulade with Gorgonzola
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g cheese (Goronzola)
- 1 pear (s), small
- 4 slices pork, thin a 180 g
- 4 slices ham, cooked, mild
- 2 tablespoon clarified butter
- 200 ml wine, rosé
- 1 bay leaves
- 1 ½ teaspoon vegetable stock, granulated
- 1 tablespoon honey or maple syrup
- salt
- pepper
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Cut the gorgonzola into large pieces. Wash and peel the pear, quarter and core.
- Rinse the meat with cold water, pat dry, lightly salt, season with pepper and nutmeg. Top each with a slice of ham. Spread the Gorgonzola on top and put 1 pear quarter on each of the first third of the roulade. Roll up the meat from the side with the pear and pin.
- Heat the clarified butter in a casserole and fry the roulades all over. Deglaze with wine, peeling off the roasted meat. Pour 300 ml of water, add the bay leaf. Cover the roulades and stew for about 35 minutes.
- Remove the bay leaf from the sauce, season the sauce with grained stock and maple syrup.
- Serve the roulades with the sauce.
- Croquettes and broccoli vegetables go well with this, for example.
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