Pork rolls with bacon and herbs - Fläskrulader med bacon och örter

PORK ROLLS WITH BACON AND HERBS
Fläskrulader med bacon och örter

Thin pork schnitzels filled with crispy bacon, herbs and onions. Everything is stewed together in a creamy sauce. Could it get any better?

4 servings

1 ¾ lbs thinly cut pork, e.g. pork schnitzels
approx 9 oz bacon
1 leek
2 tablespoons finely chopped parsley
1 tablespoon fresh thyme
½ teaspoon salt
black pepper
dash crushed rosé pepper
3 tablespoons butter or margarine

Sauce:

1 ¾ cups water
3 tablespoons concentrated veal bouillon
1 ¼ cups heavy cream

Decoration:

fresh green herbs

Shred the bacon. Trim and shred the leek. Fry the bacon and then add leek and herbs. Keep frying for a couple of minutes.

Put the sliced meat on a plane surface and, if necessary, make it thinner with a club. Divide the filling on the short side of each slice and roll up. Attach with a toothpick. Flavour with salt, pepper and rosé pepper on all sides.

Brown the rolls in the fat in a pan, add water and bouillon and let it all simmer, covered with a lid, for 15 to 20 minutes. Add cream and continue simmering for 15 minutes.

Flavour to taste with salt and pepper and decorate with fresh herbs when serving. This is good with boiled potatoes and boiled green asparagus.

Enjoy!

Bella