Pork Loin Roulade with Omelet, Cabbage and Carrot

01Method

1. 1

   Use a knife to butterfly the pork loin into one large thin sheet. Pound it gently between plastic wrap to even thickness, season with salt, pepper, and spread with mustard, then sprinkle the chopped herbs over the surface.

2. 2

   Beat the eggs with salt and pepper, then cook a large omelet in a buttered skillet and set aside. Blanch the cabbage leaves briefly in boiling water, about one minute, then drain well.

3. 3

   Layer the pounded meat with the blanched cabbage leaves, then the cooked omelet, followed by carrot cut into thin sticks. Roll the roulade tightly and wrap it with bacon strips, securing with kitchen twine.

4. 4

   Place the prepared roulade in a roasting pan surrounded by sliced onion and small pieces of butter. Pour a little water into the pan and roast in a preheated oven at 180°C for about 45 minutes. Serve with rice or your preferred side dish.