Main course
Pork and prune rolls with sweet and sour onions
4
people
45 minutes
(cooking time)
1 hour
(total time)
Difficulty
Easy
Ingredients
For the pork rolls | |
pork fillets weighing about 380 g each, butterflied | 2 |
robiola cheese | 150 g |
pitted prunes | 12 |
very thin slices of bacon | 20 |
glass of dry white wine | ½ |
butter | 20 g |
sprigs of thyme | 4 |
salt | |
black pepper | |
For the sweet and sour onions | |
butter | 20 g |
fresh pickling onions, ready-peeled | 650 g |
sprigs of thyme | 6 |
sage leaves | 3 or 4 |
water | 100 ml |
spoonfuls of honey | 2 |
salt | |
black pepper |
Instructions
Prepare the onions: melt the butter with the oil in a deep but not over-large saucepan. Add the onions and fry them over strong heat until they start to brown on all sides. Add a little salt and pepper. Mix with the water with the vinegar in a glass and add it to the onions.
Add the springs of thyme, the sage and the honey, turn down the heat and simmer for about 25-30 minutes, mixing from time to time until the onions have softened and turned an attractive toffee colour.
For the pork rolls: open out each of the fillets (already butterflied by your butcher) and place them between two sheets of greaseproof paper. Use a meat tenderiser to beat the meat out gently until it is as thin as possible.
Mix the robiola cheese with the thyme leaves, salt and pepper in a small bowl. Spread a relatively thin layer of cheese on one side of both fillets. Place a row of prunes along the base (on the shorter side) of the meat and roll the meat up on itself to create a large roll with the prunes inside. Wrap the meat with the bacon slices so that it is completely covered, even on the open ends. Tie the rolls securely with kitchen twine. Then coat the rolls lightly with flour all over.
Heat the butter and oil in a saucepan; when they start to boil, add the meat and brown thoroughly on all sides. Quench it with the white wine and cook over medium heat for about 12 minutes, turning from time to time. If the liquid in the pan dries out too much, add a little meat or vegetable stock. Once cooked, remove the rolls from the pan and leave them to stand for 5 minutes, wrapped in kitchen film. After this time, remove the twine and cut the rolls into fairly thin slices.
Return the sliced meat to the pan with the cooking gravy and heat for 1 minute before serving with the side dish of sweet and sour onions in their liquid.
Garnish the dish with thyme and sage leaves before serving.
Add the springs of thyme, the sage and the honey, turn down the heat and simmer for about 25-30 minutes, mixing from time to time until the onions have softened and turned an attractive toffee colour.
For the pork rolls: open out each of the fillets (already butterflied by your butcher) and place them between two sheets of greaseproof paper. Use a meat tenderiser to beat the meat out gently until it is as thin as possible.
Mix the robiola cheese with the thyme leaves, salt and pepper in a small bowl. Spread a relatively thin layer of cheese on one side of both fillets. Place a row of prunes along the base (on the shorter side) of the meat and roll the meat up on itself to create a large roll with the prunes inside. Wrap the meat with the bacon slices so that it is completely covered, even on the open ends. Tie the rolls securely with kitchen twine. Then coat the rolls lightly with flour all over.
Heat the butter and oil in a saucepan; when they start to boil, add the meat and brown thoroughly on all sides. Quench it with the white wine and cook over medium heat for about 12 minutes, turning from time to time. If the liquid in the pan dries out too much, add a little meat or vegetable stock. Once cooked, remove the rolls from the pan and leave them to stand for 5 minutes, wrapped in kitchen film. After this time, remove the twine and cut the rolls into fairly thin slices.
Return the sliced meat to the pan with the cooking gravy and heat for 1 minute before serving with the side dish of sweet and sour onions in their liquid.
Garnish the dish with thyme and sage leaves before serving.
