Crisp Pork and Spinach Rolls
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 485 kcal | (23 %) | ||
| Protein | 40.2 g | (41 %) | ||
| Fat | 22.1 g | (19 %) | ||
| Carbohydrates | 25 g | (17 %) |
Ingredients
- For the rolls
- 600 grams Pork tenderloin
- salt
- freshly ground peppers
- 3 Tbsps Mustard cream
- 125 grams frozen Spinach
- 1 onion
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 2 Tbsps Ricotta cheese
- lemon juice
- Nutmeg
- For the batter
- 1 egg
- 100 grams Pastry flour
- 125 milliliters beer
- 1 pinch salt
- vegetable oil (for frying)
- For the sauce
- 3 scallions
- 2 small Tomatoes
- 200 milliliters beer
- 4 Tbsps Ricotta cheese
- 2 tsps Mustard cream
- salt
- freshly ground peppers
Preparation steps
For the rolls, rinse the pork, pat dry and cut into slices. Cut slices into thin, long strips. Season with salt and pepper and spread with 2 tablespoons mustard cream.
Thaw the spinach. Peel onion and garlic. Cut the onion into rings and chop the garlic. Heat 2 tablespoons oil and sauté onion and garlic. Add the spinach and cook briefly. Stir in the ricotta. Season with 1 teaspoon mustard cream, lemon juice, salt, pepper and nutmeg.
Spread the spinach mixture onto the pork strips. Roll up the meat and secure with string or wooden skewers. Heat 1 tablespoon oil and fry the rolls on all sides. Remove rolls from the pan. Cool slightly and remove the string. Reserve the pan juices in the pan.
For the batter, separate the egg. Whisk the egg yolk, flour, beer and salt. Beat the egg white until stiff and fold into the egg yolk mixture. Heat oil in a saucepan oil to 180°C (approximately 350°F). Dip the rolls in the batter in batches and deep fry until golden brown. Drain on paper towels.
For the sauce, rinse the scallions and cut into rings. Rinse the tomatoes, cut in half and remove the seeds. Cut the flesh into slices. Sauté scallions and tomatoes in reserved pan juices. Add beer and bring to a boil. Stir in ricotta and mustard cream and season with salt and pepper. Serve with the rolls.
