Bacon-Wrapped Pork Roulades with Dates and Roasted Vegetables
Ingredients
- Ingredients
- 50 grams pitted Date
- 1 tsp grated organic Orange zest
- 1 tsp grated organic lemon zest
- 2 Tbsps scallions
- salt
- freshly ground peppers
- 4 Pork cutlets (à 160 grams, ready to cook, skinless)
- 150 grams sliced Bacon
- 250 grams Zucchini
- 10 Baby potatoes
- 250 grams Pumpkin (such as Muscat)
- 1 red Bell pepper
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 garlic cloves
- 3 Tbsps olive oil
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Chop the dates and mix with the orange and lemon zests. Add the chives and season with salt and pepper. Rinse the cutlets, pat dry, spread the date mixture on the cutlets, roll up and wrap with bacon.
Rinse the zucchini, cut in half lengthwise and cut into pieces. Scrub the potatoes well. Peel the pumpkin and cut into bite-size pieces. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into bite-sized pieces. Rinse the herbs and shake dry. Peel and halve the garlic. Place the vegetables, herbs and garlic in a large baking dish. Season with salt and pepper, add the olive oil and mix well. Place the rolls on top, cover with aluminum foil or a lid, and roast 20-25 minutes. Remove the foil 5 minutes before the end of cooking.
Slice the rolls and serve with the vegetables.
