Roulades with Sauerkraut (Vogelsberger Rolle)

admin 26/04/20 Recipes





Yield

6 roulades

Prep Time

25

Cook Time

20



Ingredients

1 large: dill pickle

1 1/2 pounds: pork loin

6 strips: thick sliced bacon

1/4 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


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.


Nutrition

Calories: 471 kcal

Carbohydrates: 32.3 g

Cholesterol: 180 mg

Fat: 23.7 g

Fiber: 3.9 g

Protein: 30.6 g

Sodium: 1539 mg



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