Pork roulade with curry tomato sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the apple, quarter it and cut out the core. Cut the apple quarters into long sticks. Clean and wash spring onions. Cut off 8 long pieces of the spring onions. Cut remaining spring onions into rings.

2. 2

   Pluck off the coriander leaves. Peel ginger and grate finely. Beat the cutlets a little flat. Sprinkle with salt and pepper. Spread the ginger over the meat. Put 8 coriander leaves aside, spread the rest on the meat.

3. 3

   Place a piece of leek and apple pegs on top of each. Roll up the meat and pin it with wooden skewers. Place 1 coriander leaf on each roulade. Heat 2 tablespoons of oil in a pan. Brown the roulades all around.

4. 4

   Add a little water and braise at medium heat for 20 minutes. Turn from time to time. Cook the pasta in boiling salted water for about 8 minutes. Clean the tomatoes, put them briefly in boiling water, rinse with cold water and peel the skin.

5. 5

   Quarter the tomatoes, remove the seeds and cut the tomato quarters into small strips. Cut remaining spring onions into rings. Heat 1 tablespoon of oil in a saucepan. Briefly sauté the tomato paste, spring onions and tomatoes.

6. 6

   Deglaze with tomato juice and stock, bring to the boil. Mix the starch in a little cold water and thicken the sauce with it. Season to taste with salt, pepper and curry. Drain the pasta. Arrange roulades with noodles and sauce on plates.

7. 7

   Garnish with coriander as desired.

Nutrition Facts

KCAL
500 kcal

CARBS
56 g

FATS
12 g

PROTEINS
43 g