Pork roulade Out Of The Oven

Sprinkle the roulade with salt and pepper. Preheat the oven to 120 ° C. Heat half of the butter and fry the roulade golden brown.

Add the onions, carrot and rosemary and fry briefly.

Add the balsamic vinegar and bring everything to the boil. Pour in the grape juice and add the prunes and cinnamon sticks. Heat until the kettle does not cook and place the pan with lid or the roasting pan covered with aluminum foil in the middle of the oven for 45 minutes.

Remove the roulade from the pan, place it on a dish and put in the switched off oven so that the meat stays warm.

Remove the cinnamon sticks from the pan. Boil the cooking liquid, add salt and pepper and whisk in the rest of the butter.

Cut the roulade into slices. Serve with the sauce, boiled potatoes and celeriac.