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: 35 min
Total time: 35 min
Yield: 1
Ingredients: 150 g Spinach; 100 g Carrots; 1 (approx. 120 g) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON pesto alla genovese; 1 TABLESPOON Sunflower oil; 1 small onion; 2 TEASPOONS Butter or margarine; 7-10 Tbsp grated nutmeg; 1 TEASPOON Flour; 75 ml Vegetable broth; 75 ml Milk; 7-10 Tbsp Roulade needle

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

150 g Spinach
100 g Carrots
1 (approx. 120 g) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON pesto alla genovese
1 TABLESPOON Sunflower oil
1 small onion
2 TEASPOONS Butter or margarine
7-10 Tbsp grated nutmeg
1 TEASPOON Flour
75 ml Vegetable broth
75 ml Milk
7-10 Tbsp Roulade needle

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 tablespoon pesto and carrots on the cutlet.
2
Roll up the roulade and pin it with a roulade needle. Heat the oil and fry the roulade for 10-15 minutes while turning. Peel onion and cut into fine cubes. Heat 1 tsp. fat, fry onion until translucent, add spinach and steam for approx. 5 minutes.
3
Season to taste with salt, pepper and nutmeg. Melt 1 teaspoon 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 a plate.