Pork Rolls with Sun-Dried Tomatoes

Preparing meat rolls might require a bit more effort than making steaks. However, we can hide various additions inside the rolls to surprise our guests. Prepare rolls with fresh vegetables and sun-dried tomatoes, and your guests will surely be impressed!

Details

  • Preparation Time: 18 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Tomato, dried

  • 600 g Meat, pork, thigh

  • 150 g Carrot, fresh

  • 150 g Asparagus, fresh

  • 100 ml Oil, olive

  • 100 g Wheat flour, white, multi-purpose

  • 2 pod Garlic, fresh

  • 10 pieces Basil, fresh

  • 2 dl Alcohol, Wine, White

  • 3 pinch Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Peel the carrots (if necessary, also scrape them), wash them, and cut them into quarters. Rinse the asparagus under running water. Trim the woody ends, then cut them to the same length as the carrot sticks. Blanch the carrots and asparagus in boiling water.

  2. Pound the pork steaks with a meat mallet and season with salt and pepper. Place the carrot sticks, asparagus, and sun-dried tomatoes in the center of the steaks. Roll the steaks into rolls and secure them with toothpicks to prevent them from falling apart during cooking. Brush the rolls, coat them in olive oil, and soak them in white wine. Let them sit for 5 minutes.

  3. Wash and dry the basil leaves. Peel the garlic and finely chop it together with the basil leaves. Place a pan on the stove with the remaining sun-dried tomatoes, chopped garlic, basil, and the rolls. Cook over moderate heat for about 10 minutes.

  4. Serve the rolls with the sun-dried tomatoes and roasted polenta.

Nutrition Information (Per 100g)

  • Calories: 196.17 kcal
  • Fat: 8.15 g
    • Saturated Fat: 2.57 g
  • Carbohydrates: 18.88 g
    • Sugars: 8.44 g
  • Protein: 11.44 g
  • Fiber: 3.15 g

Advice

Instead of sun-dried tomatoes, you can also use semi-dried tomatoes in sunflower oil.