Roulades with green sauce

Ingredients for 4 servings:

• 4 roulades (pork)
• 1 cup crème fraîche with herbs
• 1 tbsp mustard, hot
• salt and pepper
• 1 pack of leaf spinach with Gorgonzola (e.g. from Iglo), thawed
• 8 slice(s) raw ham (Black Forest)
• 100 ml broth
• 1 dash of cream
• Garlic (powder or fresh)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pork roulades filled with leaf spinach, ham and mustard cream

Mix the crème fraîche with the mustard and season well with salt, pepper, and garlic. Spread the mustard cream over the roulades and place two slices of raw ham on each. Arrange the thawed spinach leaves on top. Roll the roulades up fairly tightly and secure with toothpicks, or better yet, with roulade pins or clamps. Sear on all sides in a little oil and simmer for about 15 to 20 minutes (depending on how thickly the roulades are filled and rolled). Deglaze the pan with a little stock occasionally. I made the green sauce from the leftover spinach—there’s plenty left over from the filling. To do this, thin the spinach with a little cream and heat through. Add the rest of the mustard cream and season again with salt, garlic, and pepper. Purée with a hand blender. Arrange the roulades on plates and spoon the sauce over them. Serve with dumplings and fresh salad.