Bacon-Filled Pork Rolls with Cream Sauce - Baconfyllda fläskrulader med gräddsås

BACON-FILLED PORK ROLLS WITH CREAM SAUCE

Baconfyllda fläskrulader med gräddsås

Serves 4

1 lb 12 oz pork schnitzels (boneless

pork slices, 4 large or 8 smaller)

Filling:

1 diced apple

3½ oz prunes

5 oz streaky bacon, diced

0.2 cup small pickled onions

2 tablespoons roughly chopped parsley

2 tablespoons butter

Cream sauce:

5 tablespoons butter

3 tablespoons flour

1.2 cups water, stirred with the 

pan juices

1 cup heavy cream

2 tablespoons redcurrant jelly

2 tablespoons concentrated veal fond

3 tablespoons Japanese soy sauce

salt, black pepper

Decoration:

fresh herbs, e.g. parsley

Preheat oven to 437F.

Dice the apple and finely chop the prunes. Mix bacon, pickled onions, apple, prunes and parsley.

Flatten the meat out and place on a carving board. Place approx 0.2 cup of the filling on each slice and roll up from the short side. Secure with a toothpick. Brown the rolls all around in butter. Reserve the pan juices. Transfer the rolls to a greased, oven-proof pan and continue cooking in the middle of the oven for about 40 minutes.

Melt the fat in a pot and stir in the flour. Pour the water in the pot, strain and beat the pan juices into the butter-flour mixture. Add cream, redcurrant jelly, fond and soy sauce. Bring to a boil while stirring  until you have a sauce. If needed, thicken with Maizena stirred with some cold water. Flavor to taste with salt and pepper.

Serve the rolls with the sauce and potato wedges. Sprinkle with chopped parsley and serve with what you like.

Enjoy!

Bella