Pork roulade with fennel and red wine couscous

Name: pork roulade with fennel and red wine couscous
Total time: 75 min
Yield: 4
Ingredients: 800 gram skinny pork roulade; 400 gram cocktail trosto; 2 fennel bulb; 3 tablespoon butter; 300 ml Red wine; 1 teaspoon fennel seed; 250 gram couscous; 4 tablespoon raisins; 6 tablespoon herbs

Ingredients

Directions

Preheat the oven to 150 ° C and allow the roulade to warm up to 45 minutes outside the refrigerator.
In the meantime, cut the to off so that a 0.5 centimeter stalk stays on.
Cut the top with the stems of the fennel.
Cut the fennel into slices of 1 cm, leave the core in it.
Sprinkle with salt and place in the greased oven dish.
Cook in the oven in about 45 minutes.
Put aluminum foil over the dish if they dry out too much.
Let a heavy pan warm on medium heat.
Put in the butter and let it turn light brown.
Brown the roulade on all sides, then remove it from the pan.
Add the wine and reduce to half in a high heat.
Add the roulade again with the fennel seed and then put the lid or aluminum foil on the pan.
Put the pan in the oven for about 40 minutes, turn the roulade after 20 minutes.
Remove from the oven and let the meat rest on a cutting board under aluminum foil.
Turn the grill on at 225 ° C and grill the to 5 minutes.
Pour the gravy from the frying pan into a bowl and fill with hot water to about eighty grams per person.
Put this back in the pan and bring to the boil.
Stir in the couscous and raisins, put the lid or foil on it, turn off the heat.
After 5 minutes, season with three quarters of the herbs and salt and stir the couscous with a fork.
Remove the string from the roulade and cut two slices of one and a half cents for everyone.
Divide the couscous with the roulade over the plates, with the fennel and to.
Garnish with the rest of the herbs.