Roulade of the Pork Loin with Red Wine Onions

Preparation (about 60 min):

Cut the meat all around, season with salt and pepper. Remove the skin from the onions and cut them into wedges. Remove the peel from the carrots and celery, grate the zucchini with kitchen paper, grate the whole thing medium fine. Clean the spring onions and cut into rolls. Mix the sausage meat with the vegetables, season with curry, salt and pepper and spread the mixture on the meat, roll it up and tie it with string, season the outside with salt and pepper, fry it in hot olive oil all around.

Briefly fry paradeis pulp in hot olive oil, extinguish with brown veal stock, fill up with vegetable soup, add pink berries, green and black pepper, as well as rosemary, put meat in and cook in stove at about 180 °C for about 40 minutes.

Sauté onions in hot olive oil, season lightly with pepper, add brown sugar, caramelize briefly, then extinguish with red wine and fill with currant juice, cook until al dente.

Drain sauce, pour as a mirror on a flat plate, cut meat into slices, place on top, pile red wine onions next to it and garnish with thyme.

589 Kcal – 38 g fat – 40 g egg white – 18 g carbohydrates – 1, 5 Be

Our tip: Use your favorite red wine for cooking!

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