A delightful twist on a classic French dish, these stuffed pork rolls are filled with a flavorful sausage mixture and simmered in a rich wine sauce.
Flatten the pork escalopes using a meat mallet or the flat side of a knife until thin.
Flattening the pork ensures even cooking and makes it easier to roll.
Combine the sausage, onion, mixed herbs, salt, and pepper in a bowl, mixing well.
Mixing the filling by hand helps incorporate the flavors evenly.
Place a portion of the filling on each pork escalope, roll tightly, and secure with string.
Tie the rolls securely to prevent the filling from spilling out during cooking.
Heat olive oil in a sauté pan and brown the pork rolls on all sides. Remove and set aside.
Browning adds a rich flavor to the rolls and enhances the sauce.
Sauté the shallots in the same pan until softened. Stir in the flour and tomato paste, cooking briefly.
Cooking the flour removes its raw taste and thickens the sauce.
Pour in the wine, add the bay leaf, and bring to a simmer. Return the pork rolls to the pan.
Simmering slowly allows the flavors to meld and the pork to become tender.
Add the mushrooms and orange zest to the sauce, cooking for an additional 15 minutes uncovered.
Adding the mushrooms towards the end keeps their texture intact.
Serve the pork rolls with the sauce, garnished with parsley.
Serve with a side of your choice, such as mashed potatoes or steamed vegetables.
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