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Tiffany.renee
Pork roulade with bacon, figs and balsamic onions
Pork roulade with bacon, figs and balsamic onions
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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Cut the shallots into quarters and halve the figs. Put in the roasting pan.
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Mix the balsamic vinegar with the oil and sugar and season with salt and pepper.
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Sprinkle over the shallots and figs and bake for about 10 minutes in the middle of the oven.
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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.
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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.
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Brush the meat with half of the marinade and top with 1/3 of the pancake slices.
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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.
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Brush all around with the rest of the marinade and place the rest of the slices of pancetta on top (barrels).
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Remove the roasting pan from the oven, scrape the figs with the shallots and put the roulade in between.
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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.
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Cut the meat into slices and serve with the shallots and figs next to it and the frying juices over it. Yummy! .
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Nutrition
360Calories
Sodium31% DV755mg
Fat28% DV18g
Protein56% DV28g
Carbs7% DV20g
Fiber12% DV3g
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