Roulades with Sauerkraut (Vogelsberger Rolle) recipe
All Recipes World Cuisine Recipes European German
Ingredients
- 1 large dill pickle 1 ½ pounds pork loin 6 strips thick sliced bacon ¼ cup German stone ground mustard 1 (16 ounce) can sauerkraut, drained salt and black pepper to taste 3 eggs, beaten 2 cups dry bread crumbs 2 tablespoons butter 1 tablespoon olive oil
Nutrition Info
- 470.9 caloriescarbohydrate: 32.3 gcholesterol: 167.2 mgfat: 23.7 gfiber: 3.9 gprotein: 30.6 gsaturatedFat: 8.7 gservingSize: -sodium: 1474.2 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Roulades with Sauerkraut (Vogelsberger Rolle)
Directions
-
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.