Pork Roulade wrapped in Westphalian Ham
Very quick to create and very tasty.
Ingredients
- 700g lean pork, boneless
- 80-100g Westphalian ham, cut into thin slices
- 250g fresh porcini mushrooms
- 2 medium onions
- Chopped parsley and chives
- 250ml of dry white wine
- 1 carton of creme fraiche
- Some brown gravy (maybe even cubes)
- Some butter for frying spices
Preparation
- Clean the porcini mushrooms by brushing, do not wash with water and cut into small cubes.
- Add the chopped onions to the mushrooms and cook together for 3-4 minutes.
- Add the Salt, pepper and the chopped parsley and chives.
The Pork Roulade Filling:
- Cut the pork into thin slices of 150g.
- Season lightly with salt and pepper and the mushrooms.
- Cut the ham and fold over.
- First, wrap the sides, then roll up, sprinkle with a little pepper and secure with a toothpick.
Pork Roulade preparation:
- Place some butter in a frying pan and stir carefully.
- Deglaze with white wine and creme fraiche.
- Fill up with a little water.
- Allow to simmer for about 25-30 minutes or slide into a preheated oven at 180 °.
- Then check the rolls, they must be stewed very soft.
The sauce:
Reduce slightly and taste. If necessary add a little cornstarch to thicken the sauce. Place the roulade back into the sauce and serve.
Serving suggestion
Serve with rustic mashed potatoes and small, tasty seasonal vegetables. Serve with chopped parsley.- February 3, 2012 Traditional German No comments
- Serves: 4 guests
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