Franconian pork roulades

Ingredients for 4 servings:

• 4 steak(s) (butterfly) from pork loin, thin, marbled
• 200 g young leaf spinach
• Salt
• 4 tsp mustard (Dijon)
• 4 tbsp quark (low-fat quark)
• some chives, cut into fine rolls
• some parsley, chopped
• 2 onions, cut into thin slices
• 200 g cucumber(s), without seeds, cut into thin strips
• 1 m.-sized carrot(s), coarsely grated
• Salt and pepper, black
• 100 g ham, mild, air-dried (Coburger or Serrano)
• 3 tbsp clarified butter
• ⅛ liter wine, white, dry
• ⅛ liter cream
• 0.38 liters of meat broth, strong, lightly salted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A little loosely based on the recipe of a wonderful Franconian chef…

Briefly blanch the spinach in salted water, rinse, and dry thoroughly. Carefully pound the meat as thinly as possible. This works best between two cut-open freezer bags. Lightly salt and pepper, spread with mustard and quark, sprinkle with some chives and parsley, and cover with the spinach leaves. Place the peeled, seeded, and sliced ​​cucumber on the bottom of the roulades. Scatter half of the carrot strips and a few onion wedges over the top, and roll up the roulades. Season with pepper and carefully wrap them in the ham slices. Heat the clarified butter in a casserole dish, place the roulades seam-side down in the pan, and sear on all sides. Add the remaining onions and grated carrots to the roulades and sear briefly. Pour in a little wine and stock. Place the covered pot on the lowest rack in a preheated oven at 225–230°C and cook for 20–30 minutes. After 15 minutes, remove the lid, add the remaining wine, broth, and cream, and finish cooking. Remove the roulades from the pot and keep warm. Pour the stock into a saucepan and mix thoroughly with a hand blender. Reduce the sauce a little further, if necessary, until it is nice and creamy. To serve, cut the roulades into rolls or just halve them. Serve with mashed potatoes and savoy cabbage strips. For the savoy cabbage side dish, blanch the savoy cabbage strips in salted water for 5 minutes, refresh, and drain. Reheat in a little butter and season with salt, pepper, and nutmeg. Note: If the meat has been pounded very thin, it does not need to be secured after rolling. Just wrap the ham tightly around it and when frying, make sure that the rolls go into the pan with the seam facing down.