Schweinefilet Roulade gefüllt mit Cotechino

Pork fillet roulade stuffed with cotechino (Italian sausage)

Pane-Bistecca

My mother used Cotechini for all kinds of dishes. She made Spaghetti sauce, filled Ravioli with it, served it on Polenta etc. I thought I fill a pork tenderloin with it and got this Pork fillet roulade stuffed with cotechino.

t tasted very delicious and I will make this meat dish now more often. And because it is a very hefty dish, I served it only with a baked cauliflower and fort he Gourmands a leek sauce on the side.

Prep time

20 min

Cooking time

55 min

Portions

Total time

1 h 15 min

Ingredients

1 Pork Fillet
2 Cotechini
1 red Chili
some Basil Leaves
150 g Bacon
Salt and Pepper
Paprika
Chili Powder
200 g Cream Cheese
some fresh Thyme

Cauliflower

1 Cauliflower
1 Portion Sauce Hollandaise
grated Cheese

Leek Sauce

1 Leek
100 g Sour Cream
50 ml Red Wina
Salt and Pepper
Paprika
Chili
20 g Butter

Instructions

Step 1

Cut the pork tenderloin 1/3 from the top all the way in but not to the end, then cut from the middle halfway down again not all the way through. So you get one big piece of meat. Beat it until flat! Season well.

Step 2

Push the meat of the Cotechini from their skin and fry it without oil in a flat pan. Add the chopped chili and chopped basil and season well. Let cool down.

Step 3

Then mix with the cream cheese. Lay the bacon out side by side and add the tenderloin onto them. Add the filling. Then fold over both sides with the bacon.

Step 4

Bake in the oven at 180 C for 40 minutes.

Step 5

Boil the cauliflower and drain it. Put it into a greased gratin dish. Cook the sauce Hollandaise as written in the recipe and pour over the cauliflower and sprinkle with grated cheese. Bake in the oven at 180 C for 30 minutes.

Step 6

Slice the leek finely and cook in the butter until soft. Season well and add the red wine. Let reduce and then add the sour cream. Serve it with the meat and cauliflower.