Bierkutscher Rouladen Beer Coachman Roulade Pork Roulade Recipes

MUSHROOM-STUFFED PORK ROULADE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
• Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
• Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
• Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
• Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.

MEDITERRANEAN PORK ROULADE

Steps:

• Heat oven to 425°F
• Layer the first 5 ingredients and 2 teaspoons of the seasoning on pork loin. Roll lengthwise; tie at 1-inch intervals with cooking twine.
• Sprinkle with remaining seasoning, salt, and pepper. Place seam side down in pan.
• Cover with foil and roast for 10 minutes. Reduce the heat to 350°F and cook for 1 hour more or until thermometer inserted in meat reads 155°F.

PORK ROULADE WITH ROASTED RED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Butterfly the pork loin and pound it out to an even thickness of 1/2 to 3/4 inch.
• Add the broccoli rabe to a large pot of boiling water and cook until just tender, 2 to 3 minutes. Submerge the broccoli rabe in a bowl of ice water until cooled, then wring it out to remove as much water as possible. Roughly chop and add to a medium bowl.
• To the broccoli rabe, add the breadcrumbs, sausage, Parmesan and egg; stir to combine. Lay a large piece of caul fat out on a large, flat work surface. Lay about 6 prosciutto slices in the middle, slightly overlapping. Arrange the flattened out pork loin on top of the prosciutto. Set the sausage mixture on the pork loin and shape it into a neat, even log. Wrap 2 pieces of prosciutto around each end of the log and fold the prosciutto that's underneath up and around the pork. Roll the pork loin around the filling and into a log, wrapping the caul fat around it in an even layer. Tie with butcher's twine to secure.
• Coat a pan with olive oil and place it over medium-high heat. Sear the pork roulade until golden brown on all sides. Transfer to a baking dish and bake 10 minutes (reserve the fat in the pan for the Roasted Red Potatoes). Flip the roulade and continue to bake until the internal temperature registers 150 degrees F, about 10 minutes more. Let rest for 5 minutes, then remove the string. Slice and serve with Roasted Red Potatoes.
• Preheat the oven to 375 degrees F.
• Put the potatoes in a large bowl along with the fat from searing the roulade. Add the Parmesan, garlic, rosemary and some salt; toss to coat. Spread the potatoes out on a baking sheet and bake until tender, 20 to 25 minutes.

BIERKUTSCHER ROULADEN (BEER COACHMAN ROULADE - PORK ROULADE)

Steps:

• Peel the apples, remove core and chop into small cubes.
• In a large bowl, mix wine sauerkraut, crème fraîche and apples together.
• Lay flat the pork fillets, lay two pieces of bacon on the fillets and top with sauerkraut mixture.
• Roll up lengthwise, and put together toothpicks, usually 3 work, one on each end and one in the middle, but you might need more for bigger pieces.
• Heat oil in a pan and light fry on all sides.
• Meanwhile, heat up the Malzbier and Vegetable broth in a large pot.
• After fried, put in pot with Malzbier and Vegetable broth, add water or more Malzbier to cover Rouladen.
• Cook for about an hour at a simmer.
• Remove Rouladen and put some of the liquid in a small sauce pan.
• Heat and whisk in sauce thicker until thick, add more sauce thicker, if necessary. If you are using cornstarch, dissolve first in cold water and then add to sauce.
• Serve Rouladen with sauce on top and with Knödel (dumplings) or Spätzle.

MUSHROOM PORK ROULADE

Steps:

• In a small bowl, combine the salt, black pepper, and parsley. Set the rub aside. Clean and dice the mushrooms and onion.
• Preheat a skillet with olive oil. Add in the diced mushrooms and sauté them until golden brown. Next, add in the onion and sauté it until softened. Season with salt and pepper to taste and set aside.
• Butterfly the pork into a wide, thin piece. Using a meat tenderizer, pound it out until it's even in thickness.
• Spread the sautéed mushroom and onion mixture over the pounded pork. Roll it up nice and tight and seal the roulade with a toothpick or butcher string soaked in water.
• Preheat a skillet over very high heat. Brown each side of the roll and season the outside with the seasoning rub.
• Bake the roulade for about 30 minutes at 380°F (you may need to adjust the cook time depending on how thick the pork is). Enjoy!

ROULADES WITH SAUERKRAUT (VOGELSBERGER ROLLE)

Steps:

• Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
• Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
• Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.