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Victoriayuan
Rollade with herbs and garlic
Pork fillet of roulade with rosemary, thyme and garlic from the oven.
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Ingredients
Directions
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Allow the roulade to reach room temperature in an hour.
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Preheat the oven to 175 ºC.
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Using a pointed knife, prick evenly in the roulade of approx. 3 cm deep. Do that in the holes of the net so that this remains intact.
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Halve the big cloves of garlic. Cut the rosemary and the thyme into twigs of 4 cm.
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Fill the notches with the garlic, rosemary and thyme. Put any remaining rosemary and thyme between the net and the meat.
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Sprinkle the roulade with salt and pepper.
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Heat the butter and oil in an oven-proof frying pan. Roast the meat in 4 min. Brown.
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Put the pan without lid in the middle of the oven and roast the roulade for about 45 minutes. Baste halfway with shortening.
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Allow the roulade to rest for 10 minutes with the lid on the pan.
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If necessary, remove the net and cut into slices.
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Nutrition
355Calories
Sodium0% DV1.070mg
Fat37% DV24g
Protein64% DV32g
Carbs1% DV2g
Fiber20% DV5g
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