John Myers
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Pork Roulades Filled with Mince, Asparagus and Triplets
The perfect pork roulades filled with mince, asparagus and triplets recipe with a picture and simple step-by-step instructions.
Stuffed pork roulades:
- 520 g 2 Schweinerouladen mit Mett gefüllt à 260 g
- 4 tbsp Sunflower oil
- 400 ml Clear broth (2 teaspoons instant broth)
Asparagus:
- 500 g Peeled asparagus frozen / own production
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Triplets:
- 350 g Triplets / 24 pieces (small, waxy potatoes)
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- Hollandaise sauce with herbs
- 2 Stalk Parsley
- 2 * ½ Strauchtomate
Pork roulades filled with mince:
- Heat sunflower oil (4 tbsp) in a pan, fry the pork roulades vigorously on all sides, deglaze with clear stock (200 ml) and let the lid stew for approx. 45 – 60 minutes. Pour in a little clear broth every now and then. At the end the liquid should be almost boiled away. Remove the roast net from the roulades and scoop the roulades with the roast liquid.
Asparagus:
- Bring the water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) to the boil, add the frozen asparagus, bring to the boil, cook for another 6 minutes, remove and put in the oven keep warm at 50 ° C until serving.
Triplets:
- 3rd triplets (peel small, waxy potatoes, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) cook for about 20 minutes and drain.
Serve:
- Serve the filled pork roulade with asparagus, hollandaise sauce with herbs and drills, garnished with tomato halves with parsley.
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