Pork roulade, Greek

Ingredients for 4 servings:

• 4 large pork roulades
• 30 g spice mix for gyros
• 30 g onion(s), finely chopped, dried
• 200 g salad (tzatziki salad)
• 125 g feta cheese
• olive oil
• Flour – Sweat, classic, brown
• Water

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

Whisk together 300 ml of water, 4 tbsp of olive oil, the gyro seasoning, and the dried onions. Pour the marinade over the meat slices in layers and let it marinate overnight. Remove the roulades from the marinade, remove the onion pieces, and pat dry. Cut the feta into small cubes. First, spread the tzatziki salad lengthwise over the meat, then add the feta cubes, roll up the roulades, and secure them with skewers on all sides. Heat the olive oil in a pan and sear the roulades well on all sides. Add the spiced marinade and a little water, if desired. Braise in the covered pan for about 10-15 minutes. Finally, remove the meat and keep warm. Strain the sauce through a sieve, add more water if necessary, and then thicken with the roux. If you like, you can leave the onions in the marinade. This goes well with Mediterranean-spiced, baked potato wedges, appropriately seasoned fries, or simply flatbread, served with an extra dollop of tzatziki or tzatziki salad. The latter, however, is also easy to make yourself by mixing tzatziki, like the one I brought back from Crete, from chef member Jamaica, with store-bought white cabbage salad, which you drain well beforehand. Variation: If you can’t find large pork roulades, you can also use not-too-thick schnitzels or butterfly steaks. These are simply folded in half and pinned around the edges. However, you’ll then fit less filling. This variation is particularly suitable for preparation in a grill pan or on the grill. In this case, of course, you omit the sauce.