Filled pork roulades
easy
45 mins
45 mins
Ingredients
- 4 Pork escalope
- 7-10 Tbsp (à 150 g)
- 1 (approx. 150 g) small zucchini
- 1 glass (156 g) paprika-filled olives
- 150 g Fresh cheese with herbs from Provence (60 % fat)
- 1 Egg Yolk
- 2 Garlic cloves
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Whipped cream
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp dried herbs of Provence
- 7-10 Tbsp fresh oregano
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the meat, dab dry. Clean and wash the zucchini, cut into long thin slices. Cover meat with them. Finely chop olives for the filling. Mix with 2 tablespoons cream cheese and egg yolk.
- 2
Spread on the zucchini slices. Roll up the meat firmly into roulades. Pin with wooden sticks. Peel garlic and cut into small slices. Heat oil in a roaster. Fry the roulades in it until they are well done.
- 3
Season with salt and pepper. Add garlic. Deglaze with 1/2 litre of water and braise covered for about 30 minutes. Then take the roulades aside. Stir the remaining cream cheese into the stock. Whisk cream and starch and thicken the liquid with it.
- 4
Season to taste with herbs from Provence, possibly a little more salt and pepper. Ribbon noodles taste good with it. Garnish with a fresh herb as desired.
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