Pork Roulades with Asparagus
Pork fillet slices marinated in white wine, rolled around cheese, carrot and green and white asparagus, then baked in wine and topped with cheese. Recipe added by krisi on 4 May 2009.
Ingredients
| 600 g | pork fillet |
| 600 g | green asparagus |
| 300 g | white asparagus |
| 300 g | carrots |
| 150 g | yellow cheese (kashkaval) |
| 330 ml | white wine |
| — | salt and spices to taste (black pepper, nutmeg) |
| — | yellow cheese (kashkaval), for topping |
Instructions
- Cut the meat into slices about 2 cm thick and soak for a few hours in the white wine.
- Wash and clean the asparagus and carrots. Boil them separately in lightly salted water, cooking the carrots and white asparagus longer than the green asparagus - the green ones need about ten minutes. Once cooked, drain them.
- Spread out the pork slices and flatten them thinly with a mallet. Salt and season them with the spices. On each piece of meat lay in turn a thin slice of cheese, a thin slice of carrot, and a few asparagus - green and white; roll it into a roulade and secure it in the rolled state with a toothpick.
- With the remaining white wine used as marinade, plus more (judge how much depending on the size of the baking dish) and an equal amount of water, pour over the roulades arranged in a baking tray.
- Bake on a middle rack or one level lower, 200-220 C, sprinkle with cheese just before fully done and let it brown. Serve warm with a garnish of the remaining vegetables, seasoned with lemon juice and salt, or with a suitable sauce.