Pork and Tarragon Roulades with Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 thin Pork cutlets (each 160 grams)
- 2 Tbsps clarified butter
- 4 Tbsps Whipped cream
- 1 shallot
- 1 carrot
- ½ Celery root
- 500 milliliters Beef broth
- 2 Tbsps Tarragon vinegar
- 1 Tbsp Tarragon (chopped)
- 1 bay leaf
- ½ tsp grainy Mustard
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- fresh Tarragon (for serving)
Preparation steps
Trim carrot and celery, peel and cut into long pins approximately 4 mm (approximately 1/8 inch) thick.
Pound cutlets a bit flatter and season with salt and pepper.
Distribute the vegetable pins over the cutlets, roll up and tie with kitchen twine.
Peel the shallot and chop finely.
Cook roulades in hot butter on all sides. Add shallots and let cook to golden brown. Pour in broth and vinegar, add tarragon leaves, cover and simmer for about 30 minutes at low heat. The meat should then be soft.
Remove the roulades, remove kitchen twine and keep warm.
Mix cream with flour and stir into the sauce to thicken. Bring to boil and season with salt, pepper and mustard to taste.
Cut roulades into slices, arrange on plates and drizzle with sauce. Garnish with tarragon leaves.
