Pork Roulade with Cashew Cream

Name: Pork Roulade with Cashew Cream
Yield: 4
Ingredients: 1 pork roulade (about 2.2 lbs); 3 cups of cashew cream; 1 1/2 cup of dry white wine; Salt and pepper to taste; 4 sprigs of rosemary; 1 onion; 2 cloves of garlic; 12 slices of fresh bacon; 1 tablespoon of unsalted butter, softened; 1 tablespoon of chopped thyme; 1/2 cup of heavy cream; 1 tablespoon of all-purpose flour; 2 tablespoons of beef broth

1
1 pork roulade (about 2.2 lbs)
2
3 cups of cashew cream
3
1 1/2 cup of dry white wine
4
Salt and pepper to taste
5
4 sprigs of rosemary
6
1 onion
7
2 cloves of garlic
8
12 slices of fresh bacon
9
1 tablespoon of unsalted butter, softened
10
1 tablespoon of chopped thyme
11
1/2 cup of heavy cream
12
1 tablespoon of all-purpose flour
13
2 tablespoons of beef broth

Ingredients

1
1 pork roulade (about 2.2 lbs)
2
3 cups of cashew cream
3
1 1/2 cup of dry white wine
4
Salt and pepper to taste
5
4 sprigs of rosemary
6
1 onion
7
2 cloves of garlic
8
12 slices of fresh bacon
9
1 tablespoon of unsalted butter, softened
10
1 tablespoon of chopped thyme
11
1/2 cup of heavy cream
12
1 tablespoon of all-purpose flour
13
2 tablespoons of beef broth

Directions

1
1
2
From the night before, season the pork roulade with 3 cups of cashew cream, dry white wine, salt, pepper, rosemary, onion, and garlic, keeping the skin intact
3
2
4
Let the bacon strips marinate in half a cup of cashew cream for approximately six hours
5
3
6
Remove the pork from the marinade, make small incisions, and insert the bacon
7
Place it on a baking sheet sprinkled with flour and bake at 425°F for 25 minutes
8
Keep warm
9
4
10
At the juices that formed in the baking dish, add thyme, remaining cashew cream, heavy cream, butter, and beef broth
11
Simmer until reduced by half
12
Season to taste
13
5
14
Slice the pork between the bones and drizzle with the sauce before serving.