Roulades with Sauerkraut (Vogelsberger Rolle)

Roulades with Sauerkraut (Vogelsberger Rolle)

Thin-sliced pork loin is rolled up with sauerkraut, bacon, dill pickle and mustard before being breaded and pan-fried for a new twist on traditional German roulades.

Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
471 Calories

Recipe Instructions

Step 1
Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
Step 2
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.
Step 3
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.

Ingredients

  • 2 tablespoons butter
  • 3 eggs, beaten
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • 2 cups dry bread crumbs
  • 1 (16 ounce) can sauerkraut, drained
  • 1 large dill pickle
  • 1 ½ pounds pork loin
  • 6 strips thick sliced bacon
  • ¼ cup German stone ground mustard

Categories

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