Pork roulades in tomato and pepper cream
easy
45 mins
45 mins
Ingredients
- 800 g baby potatoes
- 4 Pork roulades (approx. 150 g each)
- 1 Stalk of oregano and flat-leaf parsley
- 4 discs Parma ham
- 125 g Mozzarella cheese
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 400 ml Vegetable broth (instant)
- 1 TABLESPOON pickled peppercorns
- 1 Tomato
- 1 package Delicious tomato sauce
- 50 g Whipped cream
- 1-2 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp fresh herbs
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Then rinse with cold water and peel. In the meantime, wash the roulades, dab them dry and tap them a little flatter. Wash the herbs, dab dry and pluck the leaves from the stalks. Cover roulades with Parma ham, oregano and parsley leaves.
- 2
Drain the mozzarella, cut into fine slices and spread on top. Sprinkle with pepper, roll up and pin. Heat 2 tablespoons of oil. Fry the roulades in it all around for about 10 minutes, season with salt. Deglaze with stock, add peppercorns and braise for 10 minutes. Fry the potatoes in 2 tablespoons of hot oil until golden brown all around. Clean, wash, quarter and seed the tomato. Cut the flesh into small cubes and add to the stock. Stir in sauce powder and refine with cream.
- 3
Fry the potatoes in 2 tablespoons of hot oil until golden brown all around. Clean, wash, quarter and seed the tomato. Cut the flesh into small cubes and add to the stock. Stir in sauce powder and refine with cream. Season again with salt, pepper and vinegar. Serve roulades, some sauce and potatoes garnished with fresh herbs
Nutrition Facts
560 kcal
37 g
24 g
46 g
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