Southern Style Pork Rouladen Recipes

SPANISH PORK TENDERLOIN ROULADE

Steps:

• To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through. Open the tenderloin up like a book. Place the opened tenderloin between 2 pieces of plastic wrap. Pound with a meat mallet until 1/4-inch thick. Repeat with the other tenderloin.
• To make the stuffing: heat the olive oil in a large skillet over medium heat. Add the onion and cook until lightly golden, about 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the kale, vinegar, honey, and water. Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes. Drain and set aside.
• Lay 2 slices of ham or prosciutto over each butterflied tenderloin. Top with half of the kale stuffing, leaving a 1/4-inch border. Carefully open the peppers and lay a single layer over the kale. Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.
• Preheat the oven to 450 degrees F.
• Sprinkle the tenderloins all over with salt and pepper. Heat a heavy ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Transfer the pan to the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes. Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with
• In a food processor fitted with the metal blade, grind the almonds until they form a thick paste. Add the bread crumbs, olive oil, peppers, and capers and process until smooth. Taste for salt and pepper. Transfer to a serving bowl.

PORK ROULADE WITH BROCCOLI RABE AND SAUSAGE STUFFING AND MUSTARD MASHED POTATOES

Steps:

• For the roulade: Preheat the oven to 375 degrees F. Spread the pine nuts onto a small sheet tray and place in the oven to toast, 5 to 7 minutes.
• Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the broccoli rabe for 1 minute until bright green and tender, but still crisp. Remove from the boiling water and plunge immediately into the ice bath. Once cool, remove from the ice bath and use your hands to squeeze out excess water. Finely chop the broccoli rabe and add to a large bowl with the sausage, pine nuts, parmesan, breadcrumbs, egg and crushed red pepper. Sprinkle with salt.
• Heat a small saute pan over medium-high heat with a little olive oil. Take a small amount of filling and cook a small tester patty to test for seasoning. Adjust the seasoning on the remaining raw mixture if needed.
• Trim any excess fat from the pork chops. Cut the pork lengthwise to butterfly, then pound to an even thickness of 1/4 to 1/2 inch. Lay a large piece of caul fat out on a large, flat work surface. Place 4 slices of prosciutto over the caul fat, followed by the pounded pork loin on top of the prosciutto. Set half the broccoli rabe and sausage filling on top of the pork loin and shape into a thin log. Wrap the prosciutto and pork loin around the filling and roll into a tight log. Wrap the caul fat around the stuffed pork, cutting off any excess from the ends, making sure the caul fat is in one even layer around the pork. Tie with butcher's twine to secure and trim any excess string. Repeat with the remaining pork and filling.
• Heat a large saute pan with olive oil over high heat. Sear the roulades, turning on all sides, until golden brown, 5 to 7 minutes. Transfer the pork to a sheet tray and place into the oven and reserve the pan that the pork was cooked in. Roast the pork at 375 degrees F for 15 to 20 minutes, or until an instant read thermometer registers 150 degrees F. Let rest for 5 to 10 minutes, then remove the string.
• Place the pan that the pork was cooked in back onto medium-high heat and drain off any remaining fat. Add the shallot and cook for 2 minutes until tender. Deglaze the pan with the white wine and stir, making sure to scrape the bits from the bottom of the pan. Cook until almost all of the liquid has reduced, then add half the chicken stock. Continue to cook until the liquid has reduced by half, then add the remaining chicken stock. Cook until slightly reduced then remove from heat.
• Slice the pork into 1/2-inch-thick rounds. Plate alongside the mashed potatoes and a drizzle of sauce over the pork.
• Place the potatoes in a large saucepan. Add cold water to cover the potatoes by 1 to 2 inches and generously season with kosher salt. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.
• Meanwhile, heat the heavy cream in a small saucepan over medium-low heat. Drain the potatoes and add back to the large saucepan. Using an electric hand mixer, mix the potatoes and gradually add the butter and warmed heavy cream, alternating, until the potatoes reach a creamy and silky consistency. You may not need to use all the heavy cream. Add the whole-grain mustard, Dijon mustard and kosher salt to taste and mix thoroughly to combine. Makes 4 servings

SOUTHERN BARBECUED PORK

Steps:

• Place the pork roast and onion in a Dutch oven. In a small bowl, whisk the vinegar, Worcestershire sauce, ketchup, brown sugar, mustard, salt and cayenne; pour over roast. Cover and bake at 325° for 3-4 hours or until meat is very tender. , Remove roast; shred meat with two forks. Skim fat from pan juices. Return meat to the pan. Use a slotted spoon to serve on rolls. Top with coleslaw if desired.

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.

NANA'S ITALIAN ROULADE

Steps:

• Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN

Steps:

• Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.

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.

SOUTHERN STYLE PORK ROULADEN RECIPE

Steps:

• Pardon the redundancy, my recipes tend to be written in a way that I can onderstand. They're pretty darn funny, too. 4 lbs. Pork Loin, sliced like this: Lay the pork loin on a cutting board and start carving it down its length like a jelly roll, about 3/8" thick. Your average chunk of loin at that weight is going to be about 8" long. Let's get this right: there IS a difference between just a regular loin and a tenderloin, they are different cuts. If you don't have a chunk this big, try to think of this as 8 oz. per serving. Now when you have this thing all laid out there, it's going to become a fairly expansive piece of meat. I like to use a stiff boning knife (STOP your sniggering) for this, the blade is narrow and easy to turn as you get to the end. Take that dealy-o and slice it about every 4" so you wind up with about eight 4" X 8" rectangular pieces of loin. Put these between two sheets of wrap and smack them with a meat mallet like you wish you could your ex lover. Cooking can be so cathartic, no? Or am I going psycho? Anyway, flatten it out, and you wind up with about a foot by six inch rectangle. Now you'll need a jar of Chow Chow (southern cabbage relish), some good Dijon mustard, and eight good-sized pickled okra. Spread each rectangle liberally with the Dijon, then the Chow Chow and 2Tb of finely cubed onion (so you need a half of a yellow onion or so here). Put an okra at one of the narrow ends. Roll this whole deal up and then tie it with kitchen string. Now go get a big, heavy saucepan, a three quart or so, and take three BIG sweet potoatoes that you have peeled and quartered. Cover them with COLD water, and start them boiling on high, reduce to a simmer until they are tender when poked with a fork. I say half an hour or so. To this add a stick of unsalted butter (4 oz.), a half teaspoon of ground allspice, and half a teaspoon of cinnamon. Now throw in fresh black pepper, and salt to taste. Mash this, but not too finely, the texture is nice when not over smooshed. Now you will have to put on your famous multi-tasking hat here a bit. So if you are a person who can manage to carry on a phone conversation while driving, you're in like Flint here. If not, go away, and despair. Quit driving ON THE PHONE! WHILE the aforementioned spuds are boiling and simmering, now you are faced with a white mirepoix. Meer-eh-pwah, for your edification and entertainment, via snobby Franch pronunciations. Accent the first syllable and you will seem genuinely froggy and all your friends will admire you. Basically this is the schtuff: One large yellow onion, chopped. One parsnip, about half of the onion's size, peeled and chopped (these things look like albino carrots) and the same amount of celery as the parsnip. Heat a frying pan, the kind that is non-stick and has a handle on the front with straight sides about 4" deep. Get the thing up to reasonably HOT (it needs to be HOT, HEAT cooks food!), and add a couple of Tb. of olive oil. Just regular old olive oil, you will not need something that competes with the gold standard here. Now put in the roulades you made and sear them off, let them become lightly toasted all the way around. Take them out and hold warm. Add more oil. Do not clean out the pan. There's flavor in that thing. Throw down the mirepoix and LEAVE THIS TO COOK a bit, don't fuss with it a lot, so the sugars can caramelize, and this stuff browns up a bit. Now add half a can of tomato paste, and let that toast a bit. After this, pour in either a good pork stock, or if you don't have that, a good beef stock, about three cups. YAHHH! Slide those bad boy roulades back in there, reduce the heat to a simmer, add S&P to taste and cover. Simmer until the mirepoix and rouladen are tender, about 45 min to an hour. Remove the roulades and hold them on a plate, covered, in a warm oven. They should be about butter tender by now. Skim off the fat from the top of the jus here, throw that away, and put the rest in a food mill or a heatsafe bender. VENT the darn blender! Hot stuff blows up if you don't. Pictor is not responsible for napalm attacks! Add about a tsp. of Herbes du Provence. Whizz it up to make a gravy, then add 2 or so oz. of cold butter bits to emulsify this whole concoction. Return it to the pan for a bit. Put the roulades back in. Heat through. Serve. Be congratulated. I like to put down the mash, place the rouladen on top, and nap with the gravy. I also like to make fried sweet potato strings for a garnish. I usually serve this with cooked greens as a side. Oh yes, DO take the strings off for your guests! No one likes flossing WITH the food.