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Pork roulade with wine-garlic gravy
Pork roulade with gravy of red wine, garlic and potatoes with rosemary
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Ingredients
Directions
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Brush potatoes clean under cold running water. Cut large potatoes into quarters, halve small. Peel garlic and divide potatoes, garlic and thyme into roast.
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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.
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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.
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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.
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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.
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Nutrition
375Calories
Sodium17% DV400mg
Fat17% DV11g
Protein94% DV47g
Carbs7% DV22g
Fiber28% DV7g
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