Pork roulade in mustard-honey sauce

Name: Pork roulade in mustard-honey sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 thin slices of pork cutlet (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 7-10 Tbsp dried rosemary; 3 TABLESPOONS grainy mustard; 3 red onions; 2 Gherkins (from the jar); 8 discs Bacon; 2 TABLESPOONS Oil; 250 g white and brown mushrooms; 1 TABLESPOON Honey; 200 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Rosemary and marjoram; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 thin slices of pork cutlet (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
7-10 Tbsp dried rosemary
3 TABLESPOONS grainy mustard
3 red onions
2 Gherkins (from the jar)
8 discs Bacon
2 TABLESPOONS Oil
250 g white and brown mushrooms
1 TABLESPOON Honey
200 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Rosemary and marjoram
7-10 Tbsp wooden skewers

Directions

1
Rinse meat and pat dry. Season meat with salt, pepper, marjoram and rosemary. Spread with 2 tablespoons of mustard. Peel onions and cut into slices. Cut cucumbers into strips.
2
Spread 2 slices of onion and 2 strips of cucumber on each meat, roll up, wrap with bacon and pin. Heat the oil in a large pan. Fry the roulades in it for about 15 minutes at medium heat and take them out.
3
Clean, clean and halve the mushrooms. Fry the mushrooms in the frying fat. Fry the remaining onion slices briefly. Add honey and 1 tablespoon of mustard. Deglaze with 1/4 litre water and cream, bring to the boil. Add roulades and cook for about 10 minutes.
4
Bind the sauce with sauce thickener. Arrange pork roulades in a bowl. Garnish with marjoram and rosemary. Boiled potatoes taste good with it.