Stuffed pork rolls in creamy Gorgonzola sauce

Ingredients for 4 servings:

• 800 g lean roast pork (back), whole, or minute steaks
• 1 cup of cream
• 150 ml broth
• 200 g cheese, grated, e.g. Emmental as filling
• salt and pepper
• Thyme
• Garlic pepper
• 75 g butter
• Flour
• 100g Gorgonzola
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

own creation, a bit like involtini from the Italian restaurant, definitely not low in calories

Either have your trusted butcher slice the meat into the thinnest slices possible, or—I tried this and it worked really well—freeze the pork loin in the freezer for about 45 minutes and then slice it yourself with a very sharp knife. The slices shouldn’t be more than 1 centimeter thick; the thinner the better. Place the meat slices between cling film and beat them again with a small pot or pan to make them wider and easier to fill and roll. Then season the slices with salt, pepper, garlic pepper, and a little thyme. Place a teaspoon of grated cheese on one end of the meat and, starting from this end, roll the meat up like a roulade. Fold the meat in slightly at the end to prevent the cheese filling from leaking out, and then secure the ends with two toothpicks. Some of the filling will leak out anyway, but this will flavor the sauce later. Once all the slices are rolled, preheat the oven to 180 degrees. Briefly fry the rolls on both sides in a pan with olive oil and place them in a baking dish in the oven. Cover with aluminum foil so the meat continues to cook but doesn’t dry out. The sauce will be made from the pan drippings. If there’s too much olive oil left in the pan, I recommend pouring some off and using only the stock. Sauté the butter and flour, deglaze with the stock (whisk thoroughly, otherwise there will be lumps), and add 1 cup of cream, simmering for 5 minutes. (We didn’t have enough of this super delicious sauce, so we’ll double the amount next time.) Season to taste with salt, pepper, and garlic powder. Crumble in the Gorgonzola and let it melt. Pour the sauce over the rolls and let it sit in the oven for 15 minutes. Tip: You can also use other cheeses, such as Gruyère or various herbs. We had “Petra’s brilliant herb chili rolls” (recipe from CK, really good) and spaghetti with it. Now we sit here and stroke the contented tummy.