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GraceGloria
Step-by-step roulade frying
Step-by-step pork roulade frying in dry white wine.
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Ingredients
Directions
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Remove the roulade from the packaging and allow to reach room temperature in about 1 hour.
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Dab the meat dry with kitchen paper and sprinkle with salt and pepper.
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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.
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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.
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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).
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Remove the meat from the pan, wrap in aluminum foil and let rest for 10 minutes.
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In the meantime, pour the wine in a pan, stir the cakes and let the gravy cook through. Season with pepper and salt.
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Remove the roulade from the foil, cut open the net and remove. Cut the roulade with a large knife into thin slices.
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Nutrition
300Calories
Sodium0% DV2.040mg
Fat28% DV18g
Protein56% DV28g
Carbs5% DV16g
Fiber16% DV4g
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