Pork Roulades with Mustard Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 carrots
- 4 Pickled cucumbers
- 1 handful Arugula
- 8 small Pork roulade (each about 80 grams)
- 100 grams grainy Mustard
- 8 slices Bacon
- 2 Tbsps vegetable oil
- 250 milliliters chicken stock
- 2 fresh bay leaves
- 100 grams Whipped cream
- salt
- 1 tsp spicy Mustard
- 1 splash lemon juice
- freshly ground peppers
Preparation steps
1.
Peel carrots and cut into fine sticks. Cut pickles lengthwise into quarters. Rinse and spin dry arugula, chop. Rinse roulades, pat dry and flatten, if necessary. Spread with mustard and arugula. Arrange pickles and carrots on top and roll up. Wrap each roulade with one slice of bacon and secure with toothpicks. Heat oil in a roasting pan and cook roulades until golden brown on all sides, add stock to the pan. Add bay leaves and simmer, covered, for about 20 minutes on low heat. Add more stock as needed and turn over roulades occasionally.
2.
Whisk sour cream into the sauce and season with salt, mustard, lemon juice and pepper. Arrange roulades on plates and drizzle with sauce. Serve.
