* provided that not available, can be used just as roulade slices from the leg.
Remove all bones from the loin. Spread the meat apart, beat a little and coat with mustard. Next, season with salt and season with pepper.
Cover the meat with the bacon slices.
Cut the onions into cubes and put them on top as well. Later, roll up the piece of meat from the long side and tie with a thread to form a large roulade.
Brown well on all sides, extinguish with clear soup. Cook for about 90 minutes, basting frequently. Then refine the sauce with whipped cream.
To serve, cut the roulade into slices and pour the sauce over them.
What the grandmother still knew: Autumn has many colors
Our tip: Use a deliciously spicy bacon for a delicious touch!
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