Summary

Ingredients

• 1 carrot (s)
• 1 small leek stick (s)
• 8 pork roulade (s) (about 100 g each)
• Salt and pepper, black
• 8 slices bacon
• 2 tablespoons oil
• 100 ml red wine
• 100 ml water
• 1 tablespoon balsamic vinegar
• 3 juniper berries
• 2 bay leaves
• 150 g crème fraîche
• 1 tablespoon sauce thickener, lighter

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Instructions

1. Peel the carrots and grate finely. Clean and wash the leek and cut into fine rings. Season the roulades with salt and pepper. Cover with carrots and leek and roll up tightly. Wrap each roll with a slice of bacon and stick together with the roulade needles.
2. Fry the roulades in hot oil, then add red wine, 100 ml of water and vinegar. Add the bay leaves and juniper berries and stew for about 30 minutes.
3. Stir in the creme fraîche, sprinkle in the light sauce thickener and bring to the boil. Season the sauce with salt and pepper and arrange on a platter with the roulades.