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Roulades with Sauerkraut (Vogelsberger Rolle) Recipe

Recipe by: anjamizner

"This new variation of the typical German roulade is called a 'Vogelsberger Rolle.'"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook20 m
  • Ready In45 m
  • 1Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
  • 2Lay 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.
  • 3Melt 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
  • 6 servings
  • 471 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    471
    24%
  • Fat:
    23.7
    36%
  • Carbs:
    32.3
    10%
  • Protein:
    30.6
    61%
  • Cholesterol:
    167
    56%

Based on a 2,000 calorie diet

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