Pork Rolls with Pasta
- For the roulades
- 4 large thin Pork cutlets (each 160 grams of the upper shell)
- 8 thin slices raw smoked, streaky Bacon
- 1 tablespoon Mustard
- 12 Sage
- freshly ground pepper
- For the tomato sauce
- 60 grams white onions
- 1 garlic
- 200 grams tomato puree (canned)
- 200 grams Beef broth
- 2 tablespoons olive oil
- 200 grams tomatoes
For the roulades: Preheat the oven to 200°C (approximately 400°F).
Place the pork between 2 sheets of plastic wrap and with the flat side of a meat mallet or the bottom of a pan, flatten the cutlets. Season with salt and pepper and brush evenly with a little mustard. Place 2 slices of bacon and 3 sage leaves on top of each cutlet and roll up. Secure with one or two wooden skewers. Heat the oil in a Dutch oven and saute the rolls on all sides, remove.
For the tomato sauce: Peel onion and garlic and finely chop. Place in the Dutch oven and sauté briefly. Add the tomato puree and half the broth, return the pork to the pan and bake until the pork is tender, adding the remaining broth halfway through, 30-35 minutes.
In the meantime, cook the pasta according to package directions until al dente. Rinse and trim the scallions, cut into julienne and saute in butter and sugar until lightly caramelised.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter and core and add to the pan with the pork during the last 5 minutes of cooking. Lift the pork from the pan, remove the toothpicks, slice the pork rolls and arrange on plates. Season the sauce and toss with the pasta. Serve the pasta alongside the pork and garnish with scallions and sage.