Step-by-step roulade frying

Name: step-by-step roulade frying
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 1 kg Pork roast 1 large or 2 small roulades; 50 g butter; 150 ml dry white wine

Step-by-step pork roulade frying in dry white wine.

Ingredients

150 ml dry white wine

Kitchen Stuff

paper towel
aluminium foil

Directions

Remove the roulade from the packaging and allow to reach room temperature in about 1 hour.
Dab the meat dry with kitchen paper and sprinkle with salt and pepper.
Melt the butter in a frying pan over medium heat. Put the roulade in the pan when almost all the foam of the butter has been pulled away and roast.
Turn the roulade with a meat tongs or wooden spatula and meat fork a few times, so that the meat around - also on the side! - becomes light brown.
Turn down the heat and roast the roulade with the lid at an angle on the pan in 35-60 minutes. Cooked (cooking time depends on the weight).
Remove the meat from the pan, wrap in aluminum foil and let rest for 10 minutes.
In the meantime, pour the wine in a pan, stir the cakes and let the gravy cook through. Season with pepper and salt.
Remove the roulade from the foil, cut open the net and remove. Cut the roulade with a large knife into thin slices.