Pork Roast With SaucePork with Cream Cheese Filling Port Wine Creme

Pork with Cream Cheese Filling

400 g / 14 oz
60 g / 2 oz
60 g / 2 oz

2 tbsp
125 ml / 4 fl. Oz
2 tsp
30 g / 1 oz
250 g / 8 oz
20 g / 1 oz
1 tbsp
300 g / 10 oz
pork cutlets
slices of bacon
Herb Cream Cheese
white pepper
white wine
starch flour
Herb Cream Cheese
string beans
butter, unsalted
potatoes croquettes

Serves 3 - 581 cal per serving
Prep-time: 30 min. - Total-time: 45 min.
Set the oven temperature to 200 C / 400 Fahrenheit and bake the croquettes for 15 to 18 minutes. Remove the bones from the cutlets and cut a pocket into each of the cutlets. Spread the cream cheese on each of the bacon slices, roll together and place inside the pockets of the cutlets. Close the pockets with a tooth pick. Heat the oil in a pan and briefly fry both sides of the cutlets on high heat. Turn back the temperature and continue to fry for 5 minutes or until done. Season with pepper and salt. Remove the cutlets from the pan and keep warm. Pour the white wine into the pan, mix with the pan juices and cook on high heat until the liquid has reduced to half. Mix the cornflour with a tsp cold water and add to the white wine to thicken the sauce. Season with salt and pepper. Turn back the heat and add the rest of the cream cheese to the sauce. Place the cutlets back into the pan with the sauce. Cook the string beans until tender, drain and stir in the melted butter. Garnish with chopped parsley.

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