Pork roulade with wine-garlic gravy

Brush potatoes clean under cold running water. Cut large potatoes into quarters, halve small. Peel garlic and divide potatoes, garlic and thyme into roast.

Place a roulade. Close bag with binder and place in low oven dish. Pierce 6 holes at the top of the roasting bag. Store in a refrigerator until use.

Bring the wine and the fond in the pan to a boil and simmer for approx. 1 dl. Season with salt and pepper. Pour artichoke bottoms, cut into small cubes. Scoop of fire by a coarse fond.

Slide dish with roasting bag in middle of oven. Switch on oven at 200 ° C or gas oven position 4. Roast meat in approx. 55 minutes. Cut tip of roasting bag and pour roasting liquid through coarse fond.

Allow gravy to boil gently for about 5 minutes on a high heat. Meanwhile, let the drawer rest. Cut meat into slices. Place meat and potatoes to scale. Spoon half of gravy over roulade. Serve the rest of gravy separately.