Pork roulades in a Roman pot

Ingredients for 4 servings:

• 800 g pork fillet(s)
• some oil
• Salt
• pepper
• 1 jar tomatoes, dried, preserved in oil
• 150g mozzarella
• 1 zucchini
• 1 bunch of basil
• 1 bunch rosemary
• 100 g pine nuts
• 2 garlic cloves
• 200 g crème fraîche
• Rosemary, ground
• 500 g pasta (rocket pasta)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

filled with dried tomatoes, mozzarella, basil and pine nuts

Place the Roman pot in cold water. Meanwhile, prepare the filling. Grate the mozzarella (or use pre-grated mozzarella), as well as the zucchini. Finely chop the sun-dried tomatoes, basil, rosemary, and garlic, and finely chop about half of the pine nuts. Mix everything together and season with a little salt and pepper. Cut the pork fillet into slices about 0.5 cm thick and flatten slightly, or buy pre-cut slices. Spread all the slices with the filling and roll them up. Remove the Roman pot from the water bath. Pour a little oil on the bottom of the pot and place the pork roulades in it. For the crème fraîche sauce, season the sauce with a little salt, pepper, and ground rosemary and spread it over the pork roulades. Sprinkle with the remaining pine nuts. Cover and bake in the oven at 180°C for 45 minutes. Arugula pasta goes very well with this dish.