Spaghetti Pork Roulades on Sauerkraut

Ingredients

• 1 onion
• 1 Tbsp clarified butter
• 500 g Sauerkraut
• 100 ml dry white wine
• 200 ml meat broth
• Salt
• 0.5 tsp paprika (sweet)
• Pepper
• 8 lasagna sheets
• Salt
• 500 g pork tenderloin
• Pepper
• 2 tbsp vegetable oil (plus oil for foil)
• 1 onion
• 1 Carrot
• 50 g dried plums
• 1 egg
• 150 g sausage patty (or veal patty)
• 1 tbsp fresh chopped thyme
• panko breadcrumbs (as needed)

Instructions

1. 1.

   Peel and finely dice the onion for the sauerkraut. In a pot, sauté in hot clarified butter until translucent. Add well-drained sauerkraut, deglaze with wine, pour in broth, season with salt, paprika, and pepper. Cover and simmer, stirring occasionally, for about 45 minutes; add more broth if needed.

2. 2.

   Cook the lasagna sheets in salted water until al dente. Drain, let cool, then lay two overlapping sheets lengthwise on top of each other and press firmly.

3. 3.

   Pat the pork tenderloin dry, cut into four equal pieces, season with salt and pepper, sear all sides in 1 tbsp hot oil. Remove from pan. Dice onion and carrot finely, sauté in remaining oil, transfer to a bowl and cool. Chop plums finely, mix with egg, sausage patty, thyme, and the vegetables. Season, blend into a spreadable mixture; add breadcrumbs if needed. Spread the filling onto the lasagna sheets, place a pork piece on each center, roll tightly, lay on oiled parchment paper, wrap in foil so the rolls are sealed. Place four packages in a pot of hot water (~80°C) and poach for about 30 minutes.

4. 4.

   Carefully unwrap the roulades before serving, slice into rounds, and plate over seasoned sauerkraut.