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Thursday, February 2, 2023

Stuffed pork rolls with mustard sauce

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Γεμι&sigma ;τà χοιρινà ρολà με σàλτσα μουστàρ δα&sigmaf?

With a delicious filling.



  • 2 cloves of garlic
  • 170 g. onion, cut into 4
  • 40 g. butter, in pieces
  • 200 g. pear (large), pitted and peeled, in pieces
  • 120 g. dried berries
  • 8 sage leaves
  • 40 gr. white dry wine
  • 160 gr. stale bread, in pieces
  • 1 pinch of salt
  • 1 pinch of pepper


  • 1000 gr. pork escalope (tenderloin) in
  • 3 equal pieces, beaten
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tbsp. Italian seasoning
  • 1 tbsp. mustard with grains
  • 10 g. oil for greasing


  • 100 gr. leek, in pieces
  • 40 g. butter, in pieces
  • 40 gr. white dry wine
  • 40 g. grain mustard
  • 550 g. cream
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1/4 kg. cayenne pepper


  • bowl
  • stick paper
  • toothpicks or baking twine
  • pan
  • fireproof bowl
  • electric knife



Step 1

Put 2 cloves of garlic, 170 gr. onion, quartered, 40 g. butter in pieces, 200 g. pear in pieces, without pits and skin, 120 g. dried berries, 8 sage leaves, 40 g. dry white wine and chop 5 seconds/speed 5.

Step 2

Clean the sides of the bowl with the spatula, add 160g. stale bread in pieces, 1 pinch salt, 1 pinch pepper and grind 10 seconds/speed 7. Transfer to a bowl and set aside.


Step 1

Sprinkle 3 pieces of pork escalope with 1 pinch of pepper, 1 pinch of salt and 1 spoon of Italian seasoning. Brush them with 2 spoons of grain mustard and set aside to marinate. Grease the Varoma trays and set aside. Lay 1 piece of non-stick paper 40 cm long on a cutting surface and place 1 piece of marinated escalope on top. Spread on the bottom of the escalope, along 1/3 of the filling, roll tightly and secure with toothpicks or baking twine. Wrap the roll in non-stick paper and twist the edges like a confetti to hold the shape. Repeat with the remaining 2 marinated escalopes and the remaining filling. Transfer to Varoma trays and set aside.


Step 1

Put in bucket 100 gr. leek in pieces, 40 g. butter in pieces, 40 g. white dry wine, 40 gr. grain mustard and chop 5 seconds/speed 5.

Step 2

Then sauté 5 minutes/120°C/speed 2.

Step 3

Add 550g. cream, 1 pinch salt, 1 pinch pepper, 1/4 tsp cayenne pepper, place Varoma in place and steam 25 min/Varoma/speed 1.

Step 4

Before the time is up, preheat the oven to 200°C. Lightly grease a baking sheet and set aside.

Step 5

Carefully remove the parchment paper from the rolls and transfer to your baking sheet prepare. Bake for 25 minutes (200°C) or until golden brown. Transfer the sauce from the pan to an ovenproof bowl and keep warm.

Step 6

Allow the rolls to cool slightly and slice diagonally with an electric slicer knife. Serve with the sauce.


Accompani with mashed potatoes or pumpkin puree (see Basic Cooking). If you have the ingredients ready, start the puree as soon as you put the rolls in the oven, so that everything is done in about the same time.

Source: www.reporter.com.cy

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