Pork roll with carrots and pesto on leaf spinach and white wine sauce

Name: Pork roll with carrots and pesto on leaf spinach and white wine sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Spinach; 400 g Carrots; 4 Pork cutlet (approx. 120 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS pesto alla genovese; 2 TABLESPOONS Sunflower oil; 1 Onion; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Flour; 1/8 l Vegetable broth; 1/8 l Milk; 7-10 Tbsp Roulade needles

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Spinach
400 g Carrots
4 Pork cutlet (approx. 120 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS pesto alla genovese
2 TABLESPOONS Sunflower oil
1 Onion
2 TABLESPOONS Butter or margarine
7-10 Tbsp grated nutmeg
1 TABLESPOON Flour
1/8 l Vegetable broth
1/8 l Milk
7-10 Tbsp Roulade needles

Directions

1
Wash and clean the spinach thoroughly. Peel and wash the carrots and cut them lengthwise into quarters. Wash the meat, dab dry and season with salt and pepper. Spread 1 tbsp. pesto and carrots on each roulade.
2
Roll up roulades and pin them with roulade needles. Heat the oil and fry the roulades for 10-15 minutes while turning. Peel onion and cut into fine cubes. Heat 1 tbsp. fat, fry onion until translucent, add spinach and fry for approx. 5 minutes.
3
Season to taste with salt, pepper and nutmeg. Melt 1 tablespoon of fat in a saucepan. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper.
4
Arrange on plates.