Pork roulade with bacon and spring onion filling

Name: Pork roulade with bacon and spring onion filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Federation spring onions (about 300 g); 8 (approx. 800 g) Pork roulade; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Tomato paste; 1 package (150 g) Bacon; 1-2 TABLESPOONS Oil; 1/2 l clear broth (instant); 1 kg Broccoli; 2 Onions; 250 g dried spaetzle; 20 g Butter or margarine; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley and tomato florets; 8 wooden skewers or roulade needles

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Federation spring onions (about 300 g)
8 (approx. 800 g) Pork roulade
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Tomato paste
1 package (150 g) Bacon
1-2 TABLESPOONS Oil
1/2 l clear broth (instant)
1 kg Broccoli
2 Onions
250 g dried spaetzle
20 g Butter or margarine
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley and tomato florets
8 wooden skewers or roulade needles

Directions

1
Clean and wash spring onions and cut into fine rings. Place the roulades on a large board. Season with salt and pepper and spread with tomato paste. Sprinkle with spring onions, cover with bacon and roll up. Stick with wooden skewers or roulade needles. Heat the oil in a roasting pan and fry the roulades vigorously all around.
2
Pour in the stock, bring to the boil, cover and stew for approx. 45 minutes. In the meantime clean and wash the broccoli and divide into florets. Peel onions and cut into rings. Cook the spaetzle in plenty of boiling salted water for about 20 minutes. Cover the broccoli and stew it in little boiling salted water for 8-10 minutes. Heat the fat in a pan and fry the onions. Drain the spaetzle and add the onion butter. Remove the roulades from the roaster. Bring the frying stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Arrange the roulades with some sauce and broccoli on a plate.
3
Heat the fat in a pan and fry the onions. Drain the spaetzle and add the onion butter. Remove the roulades from the roaster. Bring the frying stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Arrange the roulades with some sauce and broccoli on a plate. Garnish with parsley and a tomato floret. Spätzle extra