Pork roulades

Ingredients for 3 servings:

• 600 g pork schnitzel
• 100 g cream cheese spread
• 100 ml cream
• 200 ml red wine, dry
• 2 tbsp tomato paste
• 1 tomato(s)
• 1 small onion(s)
• 2 garlic cloves
• some gherkins
• 1 tbsp flour
• 1 tbsp butter
• 2 tbsp mustard
• e.g. salt and pepper
• some nutmeg
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Cut the meat into thin, preferably oblong slices (butterfly cut). Season one side with salt and coarse black pepper. Brush with mustard. Sprinkle with a little nutmeg. Wrap 1-2 gherkins in the meat along with a piece of the onion and some processed cheese, then secure the roulades with a toothpick or similar. If you like, you can also spread the cheese over the entire length of the meat slice. Rub the outside with a little tomato paste and fry on all sides in a little oil. Place the roulades in a baking dish. Melt a piece of butter in the pan and sauté the flour in it. Deglaze with the red wine and heat while stirring. Add the cream. Season to taste with a little salt and pepper, if desired. Cut the tomato into small cubes and add to the sauce. Peel the garlic cloves and add them. Bring the sauce to a boil briefly, then pour it over the meat in the baking dish. Braise in the oven at 180 °C top/bottom heat for approx. 40 minutes.