Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pound 600 grams of thinly sliced pork loin until very thin, then season each piece generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Layer 100 grams of thinly sliced smoked bacon and 2 tablespoons of fresh marjoram evenly over each seasoned pork loin slice.

3. 3

   Tightly roll up each filled pork loin slice and secure it with kitchen twine, then lightly dust each roulade with 2 tablespoons of all-purpose flour.

4. 4

   Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat and sear the prepared pork roulades on all sides until they are golden brown, then carefully remove them and set aside.

5. 5

   In the same Dutch oven, add 1 large diced onion, 2 medium diced carrots, and 1 small diced celery root, sautéing the vegetables for about 8 minutes until softened, then deglaze the pot with 200 ml of dry white wine and allow the liquid to reduce by half.

6. 6

   Return the seared pork roulades to the Dutch oven, pour in 500 ml of beef broth and add 0.2 grams of saffron threads, bring the liquid to a gentle simmer, then cover and slow cook on low heat for 2.5 hours until the pork is exceedingly tender.

7. 7

   Carefully remove the cooked pork roulades from the pot, allow them to rest briefly, then slice them into thick medallions and serve with the rich saffron-infused root vegetable sauce.