Pork roulade with bacon, figs and balsamic onions

Preheat the oven to 170 ° C.

Cut the shallots into quarters and halve the figs. Put in the roasting pan.

Mix the balsamic vinegar with the oil and sugar and season with salt and pepper.

Sprinkle over the shallots and figs and bake for about 10 minutes in the middle of the oven.

Ris the leaves of thyme and do with the garlic, fennel seed, the rest of the oil, pepper and possibly salt in the mortar and grind to a marinade.

Remove the net from the roulade and fold open the meat lengthwise. Slightly cut something in at both ends so that you get a long rag.

Brush the meat with half of the marinade and top with 1/3 of the pancake slices.

Roll up the meat from the long side. Hold the roulade and with the tip of a sharp knife pierce holes of ½ cm deep into the meat.

Brush all around with the rest of the marinade and place the rest of the slices of pancetta on top (barrels).

Remove the roasting pan from the oven, scrape the figs with the shallots and put the roulade in between.

Insert the thermometer in the middle of the meat and bake for about 45 minutes or until the meat is 62 ° C. Remove from the oven and leave under aluminum foil for 15 minutes.

Cut the meat into slices and serve with the shallots and figs next to it and the frying juices over it. Yummy! .