Pork Roulade Recipe
This Pork Roulade is a delicious and impressive recipe perfect for your next family dinner, special occasion, or holiday meal. It looks incredible and tastes even better, yet it’s super simple and easy to make! This dish is sure to be a showstopper at Sunday dinners or holiday gatherings.
Prep Time 25 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course
Cuisine Italian
Servings 6
Calories 830 kcal
- 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
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!
- 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.
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