Pork Fillet Roulade with Vegetables for Christmas

Name: Pork Fillet Roulade with Vegetables for Christmas
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 4
Cuisine: German
Ingredients: 400 ml milk; Salt; 100 g durum wheat semolina; 40 g Butter; 2 egg yolks; 30 g freshly grated Parmesan; oil (for the tray); 200 g mixed dried fruit (prunes, apricots, raisins); 200 ml orange juice; 1 untreated orange; 1 pork fillet (ready-to-cook, about 600 g); Salt; pepper (from the mill); 2 tbsp apricot jam; 2 tbsp vegetable oil (for frying); 200 ml meat stock; a pinch nutmeg powder; a pinch cinnamon powder; a pinch allspice powder; 400 g fresh green princess beans; 50 g butter

Prep: 30min

| Servings: 4 | Cook: 45min

A pork fillet roulade with vegetables for Christmas is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!

Ingredients

400 ml milk
Salt
100 g durum wheat semolina
40 g Butter
2 egg yolks
30 g freshly grated Parmesan
oil (for the tray)
200 g mixed dried fruit (prunes, apricots, raisins)
200 ml orange juice
1 untreated orange
1 pork fillet (ready-to-cook, about 600 g)
Salt
pepper (from the mill)
2 tbsp apricot jam
2 tbsp vegetable oil (for frying)
200 ml meat stock
a pinch nutmeg powder
a pinch cinnamon powder
a pinch allspice powder
400 g fresh green princess beans
50 g butter

Instructions

1.
Bring the milk with a pinch of salt to a boil in a pot. Slowly let the semolina fall in, stir and allow it to thicken while stirring. Stir the butter into the semolina mixture and remove the pot from heat. Gradually whisk in the egg yolks and Parmesan, season with nutmeg. Spread the mixture evenly and thickly onto a well-oiled baking sheet and let cool.
2.
Halve four dried plums and set aside. Cut the remaining dried fruit small and soak it in orange juice. Preheat the oven to 160°C (320°F) fan‑forced. Peel the orange, removing the white rind, separate the segments from the membranes and cut into pieces. Catch the released juice.
3.
Wash the pork fillet, pat dry, trim and slit a pocket lengthwise. Season the inside and outside with salt and pepper. Squeeze out excess liquid from the dried fruit and mix with jam. Spread this mixture on the inner side of the fillet, roll it up and secure with pastry twine. Quickly sear the fillet all around in hot oil, remove, place on a greased baking sheet and finish cooking in the preheated oven for 30–35 minutes. Deglaze the pan with orange juice and meat stock. Add the reserved dried plums and orange pieces, season, stir in spices and simmer over medium heat for about 10 minutes. Meanwhile blanch the beans in boiling salted water for 5–6 minutes.
4.
Melt 30 g butter in a pan. Cut circles (2.5 cm diameter) from the cooled semolina dough and fry them golden‑yellow in hot butter, turning. Drain the beans, let them drain briefly, then toss them in melted butter. Season with salt and pepper and serve together with the gnocchi on warmed plates. Slice the fillet into 2 cm thick slices, place over the bean mixture and drizzle with orange sauce.