This pork roulade is a delicious dish stuffed with sautéed mushrooms and onions and baked to tender perfection. It’s great for dinner parties or family gatherings! A roulade is a baked dish of rolled meat, pastry, or cake that’s popular all over Europe.
It can be sweet or savoury. This Pork Roulade is an impressive recipe perfect for family dinners, special occasions, or even Christmas dinners. It looks amazing and tastes even better, yet it’s easy to make!
This recipe is a true show-stopper. It’s perfect for Sunday dinners or holidays. It’s a special and traditional recipe passed down through generations. If you love pork or meat and want a unique, crowd-pleasing dish that’s easy to make, this is the perfect one for you.
The classic flavors are incredible, making it one of the best recipes for Christmas dinner or any special occasion. It’s also perfect for a family Sunday dinner and can be served as a side dish for a meaty flavour boost on your holiday dinner plate.
Storing this delicious pork roulade is simple—just place it in an airtight container and refrigerate for up to 3 days.
Pork Roulade Recipe
Equipment
- Butchers twine
Ingredients
- 5 lbs. Boneless pork loin roast
- 1 tbsp. Mrs. Dash seasoning
- 1 tbsp. Vegeta seasoning
- 1 tsp. Garlic powder
- 1 tsp. dried Parsley
- 1 tbsp. Sea salt
- 1 tsp. freshly ground Black pepper
- Butchers twine
Instructions
How to Prep Pork Roulade
- Mix Seasonings: Measure out all dry ingredients (Vegeta, Mrs. Dash, garlic powder, dried parsley, sea salt, and black pepper) and mix them together. Set aside.
- Butterfly the Pork: Cut the pork loin into 4 chunks. Slice each chunk into two sheets, about ¼ inch thick, to make 8 thin sheets of meat.
- Season: Place the meat into a bowl and season with the prepared seasoning mix. Let it marinate for at least 4 hours.
- Roll the Meat: Lay out one sheet of meat on a cutting board or clean surface. Flatten it with a meat mallet. Roll it up tightly and tie both ends with butcher twine. Repeat with the remaining meat.
How to Bake Pork Roulade
- Prepare for Baking: Place the rolled meat on a roasting pan or baking sheet lined with aluminum foil, seam-side down.
- Bake: Preheat the oven to 400°F (204°C). Bake the roulades for 1 hour and 15 minutes or until golden brown.
- Cool and Store: Remove from the oven and let the rolls cool to room temperature. Transfer them to an airtight container and refrigerate unsliced until needed.
- Serve: Slice the roulades just before serving. Your delicious Pork Roulade is ready to be enjoyed!
Notes
- Allow the pork to marinate for at least 4 hours, or overnight if possible. This gives the seasonings time to fully penetrate the meat, resulting in a more flavorful dish.
- When slicing the pork loin into sheets, aim for uniform thickness to ensure even cooking. Using a meat mallet to flatten the sheets will help achieve this and make rolling easier.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 830 kcal |
| Fats | 34g |
| Carbohydrate | 21g |
| Protein | 30g |
| Cholesterol | 75mg |
| Iron | 2mg |
| Sodium | 343mg |
How Do I Butterfly the Pork Loin?
To butter the pork loin, first cut it in half to create four chunks. Then, slice each chunk into two sheets or strips about ¼ inch thick using a sharp knife. This will give you eight thin sheets of meat. Flatten them slightly with a meat mallet to ensure even cooking.
How Should I Store Leftover Pork Roulade?
Store the unsliced pork roulade rolls in an airtight container in the refrigerator. They can be kept for up to 3-4 days. Slice the rolls right before serving to maintain their freshness and presentation.