German Pork Rouladen

🧂 Ingredients

• 8 Pork Cutlets or Scallopini
• 1/3 cup German mustard
• 8 Bacon slices
• 8 Dill pickles

  sliced lengthwise
• 1 Yellow onion

  chopped
• 1 Gala Apple

  shredded
• 1 tbsp Butter
• 1 tbsp Canola oil
• 1 Yellow onion

  chopped
• 2 Garlic cloves

  minced
• 1 Large carrot

  chopped
• 1 Large celery stock

  chopped
• 1 cup Dry red wine
• 2 cups Beef broth
• 1 tbsp Tomato paste
• 1 Bay leaf
• 1 tsp Sugar
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1 tbsp Cornstarch

  dissolved in 2 tbsp water
• 4 tbsp Chilled butter

Instructions

• 1 Lay the pork slices out on a clean work surface. Spread each slice with
  approximately 2 teaspoons of mustard and sprinkle with a little salt and freshly
  ground black pepper.
• 2 Place a strip of bacon on each pork slice so it's running the same length as the
  pork. Place the sliced dill pickles, chopped 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.
• 3 Heat the butter and oil in a large pot and brown the pork rouladen on all sides.
  Set the rouladen aside on a plate.
• 4 Add the onions to the pot and cook until softened and translucent, about 5
  minutes. Add the garlic and cook for another minute. Add carrots and celery and
  cook for 3 minutes. 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, salt and pepper.
• 5 Gently place the pork rouladen in the pot ann cover with a lid. Transfer to a
  325 F oven and cook for 45 minutes.
• 6 When the rouladen are finished roasting in the oven, remove them from the pot
  and aside.
• 7 Pour the remaining liquid and vegetables through a fine sieve and reserve the
  liquid. Return the strained liquid back to the pot and bring to a simmer.
  Thicken the gravy with cornstarch slurry. Simmer, whisking constantly, until the
  gravy is thickened to your liking.
• 8 Add the chilled butter, whisking constantly, until the butter is melted and
  incorporated. Add salt and pepper to taste.
• 9 Remove the toothpicks from the rouladen and return them to the gravy and heat
  through. Serve hot smothered in gravy with your favourite knödel.

Nutrition Info