Pork roulade with wine-garlic gravy

Name: pork roulade with wine-garlic gravy
Cook time: 80 min
Total time: 80 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g sticking potato; 4 toe garlic; 6 twig fresh thyme; 750 g Pork roast; 3 el Red wine; pot meat fond; 185 g artichoke bottoms

Pork roulade with gravy of red wine, garlic and potatoes with rosemary

Ingredients

Kitchen Stuff

1 roast bag
1 low oven dish

Directions

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.