Burda - page 227 (Day 4) - Pork Loin Rouladen
This is similar to beef rouladen.
We need
4 slices of pork loin pounded out
1 slice of bacon cut into 4 pieces
8 slices of green pepper
salt and pepper
1 medium chopped onion
1/2 tsp allspice
1/2 tsp thyme
2 bay leafes
1 tsp margarine
2 cups of water
2 slices of cheese
For the sauce
2 tsp of mustard
1/2 cup of heavy cream
2 tsp of corn starch
Salt and pepper the meet on 1 side, add the 1/4 strip of bacon and 2 slices of green pepper.
Roll them up and secure with tooth picks. I have roulade needs, however they are hard to come by here.
In Dutch Oven melt the margarine, add the meet rolls and sear them from all sides. Stay with it, the margarine should not burn. Turn down the heat a little bit if needed.
Then add the onions and cook for about 5 minutes. Add the spices and the water, bring it to a boil, turn down the heat, cover and simmer for about 90 minutes. Check every 15 minutes that there is still enough fluid, so it does not burn.
After 90 minutes remove the meat onto a plate, add 1 slice of cheese over 2 rolls and put it under the broiler. Mix the cornstarch and the heavy cream and add it to the boiling liquid.
Stir to prevent lumps. Add the mustard and keep stirring until all is smooth.
Serve with a veggie and starch.
I had left over rice from lunch. I also made some leeks.
-Mahlzeit-
We need
4 slices of pork loin pounded out
1 slice of bacon cut into 4 pieces
8 slices of green pepper
salt and pepper
1 medium chopped onion
1/2 tsp allspice
1/2 tsp thyme
2 bay leafes
1 tsp margarine
2 cups of water
2 slices of cheese
For the sauce
2 tsp of mustard
1/2 cup of heavy cream
2 tsp of corn starch
Salt and pepper the meet on 1 side, add the 1/4 strip of bacon and 2 slices of green pepper.
Roll them up and secure with tooth picks. I have roulade needs, however they are hard to come by here.
In Dutch Oven melt the margarine, add the meet rolls and sear them from all sides. Stay with it, the margarine should not burn. Turn down the heat a little bit if needed.
Then add the onions and cook for about 5 minutes. Add the spices and the water, bring it to a boil, turn down the heat, cover and simmer for about 90 minutes. Check every 15 minutes that there is still enough fluid, so it does not burn.
After 90 minutes remove the meat onto a plate, add 1 slice of cheese over 2 rolls and put it under the broiler. Mix the cornstarch and the heavy cream and add it to the boiling liquid.
Stir to prevent lumps. Add the mustard and keep stirring until all is smooth.
Serve with a veggie and starch.
I had left over rice from lunch. I also made some leeks.
-Mahlzeit-
