Pork fillet with sage and potatoes

Clean lemon bulbs and peel off. Squeeze out half lemon. Sage leaf leaves into thin strips. In a bowl, stir in butter, lemon zest, 1 tablespoon of lemon juice and sage. Season with salt and pepper. Cover the roulade with sage butter and place in a frying pan. Cover roulade with slices of bacon, slices may overlap slightly. Place the baking tray covered in a refrigerator until use.

(Remove the refrigerator from the refrigerator approx. 30 minutes in advance.) Slide the oven tray with the roulade drawer into the oven. Switch the oven on at 175 ° C or gas oven position 3. Cook the roulade in 40 to 45 minutes and brown. Meat occasionally basting with liquid. Keep the drawer warm on the shelf under aluminum foil. Place the frying pan on the fire. Adding fondue and wine. Unfreeze ridges and reduce the amount of heat to half on high heat. Fry the krieltjes and gently simmer for about 5 minutes. Preheat four plates. Chop minced parsley. Create potatoes in a bowl with a skimmer. Carefully parsley. Cut the drawer into thin slices and place on hot plates. Place slices of bacon next to them. Fry 2 tablespoons of baby potatoes next to each other and create a little gravy over the roulade. Add the rest of gravy in gravy boat and baby potatoes separately.