Roulades With Sauerkraut (Vogelsberger Rolle) Recipe

Name: Roulades With Sauerkraut (Vogelsberger Rolle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large dill pickle, 1 1/2 pounds pork loin, 6 strips thick sliced bacon, 1/4 cup German stone ground mustard, and more.

Yes, Roulades With Sauerkraut (Vogelsberger Rolle) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roulades With Sauerkraut (Vogelsberger Rolle)

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