Roulade of pork tenderloin with wine leaves and feta

Ingredients for Roulade of pork tenderloin with wine leaves and feta

Instructions for Roulade of pork tenderloin with wine leaves and feta

To prepare the Roulade of pork tenderloin with wine leaves and feta recipe, please follow these instructions:

The meat
Order meat and possibly. The pig of the butcher a few days in advance. Cut the meat - or ask the butcher to do it: First, note where the four slices are to be cut at a cut in the surface. Then cut a deep pocket down in the middle of each piece. Cut the four pieces apart. Wide each slice of meat and lightly tap it into a uniform thickness. Season the meat with pepper. Put wine leaves on the meat. Put a variety of feta on as well as a twig of thyme or thyme leaves. Roll the meat a little tight as to a roulade. Pick it up In a suitable piece of the pig and lace it with a string. If you do not have the swine, you can just string the roulade with a string. Dup roulades dry with kitchen roll. Heat the oil in a pan or pan with lid. Brown the meat and sprinkle with some salt and pepper. Take care with the salt, as both the leaves and feta are salty. Add white wine and broth. Let it boil. Turn on low heat and cook the meat for 10-15 minutes under the lid until it has just passed. Remove the meat from the saucepan, pack it in a stanniol and let it rest approx. 10 minutes. Save the cloud. Just before serving, remove the string and possibly. The pork from the meat, and the pieces can be divided into two.

Porretimbale
The outermost two leaves of each porridge are boiled in salted water for 1-2 minutes. Take up and place in cold water. Added to draining. Cut the strips along so that there are eight strips. Use the punch strips to lay around the edge of small shapes of porcelain or stanniol. The rest of the pears are cut well and ripe tenderly in butter. Season with salt and pepper. Get it down in the middle of the eight shapes. They can be heated in the oven or microwave. Keep in mind that stanniol must not come in the microwave. When serving, turn the porridge pole onto a plate.

Rocket-olive sauce
Onion fine and season them with oil. The cloud from the meat is said and added. Boil if there are more than 2½ dl of liquid. Add the rucola and olives cut into slices. Taste like Finally stir some cold butter in the sauce.

tips:
Instead of wine leaves, spinach, savoy cabbage or chopped herbs can be used

Instead of a bump, use the neck fillet or pork chops. Skinkzchnitzler and pork tenderloin can also be used - they are knocked out so that they are ½-¾ cm thick

The porcelain balls can be cooked the day before and stored in the refrigerator

The meat can also be cooked to the oven in a refractory dish with lid or stanniol. Salted wine leaves are available in canned glass, or in vacuum packing.