Roulades with Sauerkraut (Vogelsberger Rolle)

Name: Roulades with Sauerkraut (Vogelsberger Rolle)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 strips thick sliced bacon; 2 Tbsps butter; 1 large dill pickle; 473 milliliters dry bread crumbs; 3 eggs, beaten; 1 Tbsp olive oil; 680 grams pork loin; 6 servings salt and black pepper to taste; 454 grams sauerkraut, drained; 59 milliliters German stone ground mustard

Roulades with Sauerkraut (Vogelsberger Rolle) might be just the main course you are searching for. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 37g of protein, 24g of fat, and From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

Ingredients you will need

Pork Loin

Pickles

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Dill Pickles

Sauerkraut

Pork Loin

Mustard

Bacon

Roll

Dip

Egg

Equipment you will use

Toothpicks

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.

Ingredients you will need

Olive Oil