Pork roulade in mustard sauce with rösti, baked pear and mandarins

Season the roulade well with salt and pepper. Allow butter to foam in a pan, cut pears in half, remove the core, cut mandarins in half and place with cutting edge in the pan, let them bake for 3 to 4 minutes until they are nicely colored, keep aside.

Now crust the roulade nicely all around in the same pan and then place in an oven dish on a branch or bay leaves. Put 35 to 40 minutes in an oven at 170 to 175 °. If you use a core thermometer, temperature must ideally be between 65 to 70 ° for the perfect rosé baking method.

Pour the fat from the pan and extinguish with brown stock, add mustard and cream and season with salt and pepper.

Peel the potatoes, cut into thin slices and then fine julienne, grate or in a kitchen robot is also allowed. Finely chop spring onion and mix well with pepper and salt. Take a pile of a tablespoon about a pile and squeeze out the moisture well. Push in a stainless steel circle and press well, place baking tray, sprinkle each rösti with some oil and bake for 25 to 30 minutes.

Place the pears and mandarin for the last 15 minutes at the roulade so they cook nicely. Before serving you cut the roulade into 1 cm slices, serve each with a pear, mandarin, the sauce and rösti.