Fiery pork roulade on zucchini rice

Ingredients for 4 servings:

• 4 pork roulade(s)
• 4 tbsp tomato paste
• ½ tsp sambal oelek
• 3 zucchinis
• 75 g sheep’s cheese
• 2 tbsp oil
• 250 ml broth
• 100 g whipped cream
• e.g. salt and pepper
• 300 g long grain rice
• 1 bunch Thyme, alternatively dried
• n. B. Sauce thickener, light

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the meat, pat dry, and pound it a little thinner if necessary. Mix the tomato paste and sambal oelek together, then spread about 2/3 of the mixture onto the spread-out roulades. Trim the zucchini. Cut one lengthwise into thin slices (this works really well in a bread machine) and place on the spread roulades. Roughly crumble the feta cheese and sprinkle it on the zucchini. Roll up the roulades tightly and secure with skewers (wooden toothpicks), making sure the sides are sealed. Heat the oil in a wide pan, fry the roulades on all sides for 6-8 minutes, add the remaining tomato paste mixture, sweat briefly, and deglaze with the stock. Bring to a boil briefly, then cover and simmer for about 10 minutes. Remove the roulades from the stock, stir in the cream, bring to a boil, and thicken with the sauce thickener. Season with salt and pepper (Tip: If you like it spicier, add a little more sambal oelek). Remove the skewers from the roulades and return them to the sauce. Add the rice to boiling salted water. Add the thyme, cover, and let simmer over low heat for about 20 minutes. Cut the remaining zucchini into small cubes and add to the rice about 5 minutes before the end of the cooking time. Arrange everything nicely on plates. Approx. 670 kcal per serving.