Ingredients:
Roulade:
• 9 pork loin cutlets, cut thin
• 1 apple shredded
• 1 onion, shredded
• 1/3 cup Dijon mustard
• 9 bacon slices
• 9 dill pickles sliced lengthwise
Sauce:
• 1 tablespoon Butter
• 1 tablespoon oil
1 onion, chopped
• 3 garlic cloves, minced
• 1 large carrot, chopped
• 1 large celery stock, chopped
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/2 tsp Kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoon cornstarch dissolved in 3 tablespoons water
• 4 tablespoons cold butter
Directions:
• Use a mallet to pound out the cutlets very thinly.
• Spread each slice with approximately 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper.
• Place a strip of bacon on each pork slice.
• Place the sliced dill pickles, shredded onions and apples on each pork slice.
• Roll up the pork slices, tucking in the sides as best you can and securing each roll with toothpicks.
• Heat the butter and oil in a large pot and brown the pork rouladen on all sides, approximately 2 minutes per side. Set the rouladen aside on a plate.
• Add the onions, carrots, and celery to the pot and cook until softened and translucent, about 8 minutes. • Add the garlic and cook for another minute.
• Pour in the red wine, bring to a boil for one minute then reduce the heat to medium and simmer for 2-3 more minutes.
• Add the beef broth, tomato paste, bay leaf, baking soda, sugar, salt and pepper.
• Meanwhile preheat oven to 350 degrees F.
• Gently place the pork rouladen in the pot, cover with a lid.
• Transfer to the oven and bake for 40 minutes.
• When the rouladen are finished roasting in the oven, remove them from the pot and set aside.
• Discard the bay leaf.
• Using emersion blender, puree the vegetables in the pot.
• Bring to a simmer. Thicken the gravy with cornstarch slurry. Simmer, whisking constantly, until the gravy is thickened to your liking, approximately for 5-6 minutes.
• Add the cold butter ( the colder the better), whisking constantly, until the butter is melted and incorporated. Add salt and pepper to taste.
• Remove the toothpicks from the rouladen and return them to the sauce and heat through.
• Serve hot smothered in sauce with pasta, mashed potatoes, or spaetzle .
