Pork Rolls with Autumn Salad
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup smoked Bacon (cut into thin strips)
- 4 Tbsps olive oil
- 4 Red onions (two finely sliced, two chopped)
- 1 Tbsp coarse Mustard
- 1 tsp marjoram (chopped)
- 8 pork escalope (ready-to-cook, approx. 80 g each, tenderised)
- 6 slices Parma ham (roughly chopped)
- 2 Tbsps clarified butter
- ⅔ cup dry white wine
- ⅜ cup Meat stock
- 4 ½ cups Green beans (trimmed)
- 2 Pear (e. g. Williams Christ, peeled, cored and sliced)
- 1 Tbsp Savory leaf
- 2 Tbsps white wine vinegar (to taste)
Preparation steps
1.
Fry half the bacon in 1 tbsp hot oil until crispy. Add the chopped onions, fry for a few minutes then remove from the heat and leave to cool. Transfer to a bowl and stir in the mustard and the marjoram.
2.
Season the escalopes with salt and ground black pepper and top each one with a slice of ham. Add the bacon and onion mixture, roll up and secure with tooth picks.
3.
Heat the clarified butter in a pan and fry the roulade on all sides for around 4-5 minutes. Deglaze with the wine and the stock and braise on a medium heat, half covered with a lid, for 15-20 minutes.
4.
Blanche the beans in boiling salt water for around 10 minutes. Drain and quench.
5.
Fry the remaining bacon and the sliced onion in the leftover oil for 2-3 minutes. Remove from the heat and leave to cool slightly.
6.
Mix together the pears, beans, bacon and onion mixture, savory and the vinegar and season with salt and ground black pepper.
7.
Remove the roulade from the pan and, if desired, reduce the gravy a little and season with salt and ground black pepper.
8.
Remove the tooth picks from the roulade and cut them in half. Arrange the salad on plates, add the roulade and serve with the gravy.
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