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Roast pork roulade recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork
  • Pork loin

This gorgeous roulade is a fantastic way to prepare pork loin and makes a stunning centrepiece. The stuffing of bacon, walnuts and mushrooms adds lots of rustic flavour.

95 people made this

IngredientsServes: 6

  • 1kg boneless pork loin joint
  • salt and pepper to taste
  • 100g streaky bacon, chopped
  • 2 medium onions, chopped
  • 150g mushrooms, chopped
  • 150g chopped walnuts
  • 2 tablespoons coloured peppercorns
  • 4 tablespoons olive oil
  • 50g butter

MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min

  1. Place the pork loin joint on a clean work surface. Firmly place your hand on top of the joint, and with a sharp knife, start slicing the loin lengthways, about 1 to 2cm from the bottom of the joint. Slice, following the curve of the joint slightly, until you've almost reached the side. Lay the joint flat and make one more slice at the thick end of the joint, so that you are able to fold it over to make one flat rectangle.
  2. With a mallet, pound the pork to an even thickness. Set aside.
  3. In a large frying pan, cook the chopped bacon till it has released its fat. Add the onions and mushrooms and cook till soft and translucent. Add 100g of the chopped walnuts and cook a further 5 minutes.
  4. Preheat the oven to 180 C / Gas 4.
  5. Spread the filling over the flattened pork loin. From a short end, roll up as you would a swiss roll. Tie securely with kitchen string.
  6. Using a mortar and pestle, crush together the remaining walnuts and the coloured peppercorns. Use this mixture to cover the outside of the roulade, generously covering all sides.
  7. Heat the oil in a frying pan. Add the roulade and brown on all sides. Transfer to a roasting tin (preferably set on top of a roasting rack) and spread the top of the roulade with butter.
  8. Roast the roulade in the preheated oven for 1 hour.

Video

Roast pork roulade

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Reviews & ratingsAverage global rating:(31)

Reviews in English (6)

I really like this! I am making it for the third time, but still don't get the correct cooking time. In the method it says 1h 20 min and at the end of the recipe - roast in preheated oven for 1hour. Could you please clarify what is the correct time?-11 Dec 2014

Hi DeliaM, you can find a white ceramic-coated non-stick pans at Argos and at some smaller speciality shops. Lakeland also have a ceramic-coated non-stick pan, but it isn't white like the one in the video. Do hope this helps!-15 Apr 2013

Hi can anyone tell me where I can get the white ceramic frying pan from this video?-07 Apr 2013


Harvest Medley Pork Loin Roulade

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

So tradition in my family has always been you have pork on New Year&rsquos Day. That being said I bought a 3lb pork loin, sauerkraut and all the stuff that would go with my New Year&rsquos pork. Well the day before Mama Fantabulous called and asked us to come for dinner on New Year&rsquos day. And one thing I&rsquove learned is when Mama calls, you never say no *wink* Actually I&rsquom glad she did as I was still feeling pretty crappy from being sick so really the last thing I wanted to do was cook. Now granted typically when I make a pork loin I just throw the puppy in the crock pot, add the sauerkraut and stuff and let it cook itself. But honestly even that seemed like an effort.

However I still had that pork loin in the fridge. Sure I could have wrapped it and thrown it in the freezer but honestly I probably would have forgotten about it. I love pork but I don&rsquot make it that often. So the next day t I knew I had to make it and of course I forgot about tossing it in the crockpot prior to going to work which meant I had to cook it the &lsquoreal&rsquo way &ndash as in the oven. LOL I know, such an issue, right? haha

Well since I already had the apple and pear (I put that in my sauerkraut) I knew I wanted to incorporate that. However I wasn&rsquot feeling the sauerkraut. I kind of OD&rsquod on my Quintessential Perfect Reubens over Christmas and was kind of sick of it. So I 86&rsquod the kraut but I still had the apple and pear. That&rsquos when I thought about doing a Roulade. A Roulade is a fancy schmancy word for something &lsquorolled&rsquo. Typically a roulade is an European dish that consists of meat that has a filling in it and then &lsquorolled&rsquo like a jelly roll. Yeah I could have said &ldquoStuffed Pork Loin Jelly Roll&rdquo but that just sounds gross. Saying &ldquoHarvest Medley Pork Loin Roulade&rdquo sounds UBER complicated, UBER snobby and totally sophisticated. Like this is one of those names where you should have your pinkie in the air, your head tilted back slightly and lips pursed after you say it. Ya know, fancy schmancy! Again, this is another one of those dishes that just the mere name would shut the pie hole of that witchy judgmental person in your life (we all have one, don&rsquot we?!).

So I got to butterflying and pounding (seriously, the meat mallet is the BEST stress reliever in the kitchen EVER!), slicing and chopping, sauteing and stuffing, rolling and tying. Yeah.. that was a lot of &lsquoings&rsquo! LOL But it&rsquos soooooooooooo totally worth it!

This isn&rsquot complicated but it does have a lot of steps. I&rsquod definitely say to take your time in this. If you aren&rsquot comfortable in butterflying the pork loin, ask your local butcher to do it for you. Heck as him or her if you can watch how they do it so you can take notes and learn.

Now this stuffing I&rsquove also used in chicken too and it is FAAAAAAAAAAAAAABULOUS! I love the fact that not all stuff HAS to have bread and eggs in it. Sometimes I don&rsquot want that heaviness that you get from &lsquotypical stuffing&rsquo.

After about an 75 minutes she was done. LOOK how beautiful she is! I may or may now have picked off some of exposed filling. *psst- it&rsquos super hot when it comes out of the oven! *psst 2 &ndash it&rsquos super awesome when it comes out of the oven!

After letting it rest of 10 minutes so the juices could redistribute back in it and not ooze out when I cut it, she was ready to be stripped of her strings and sliced&hellip

God, that sounds so dirty *blush*

Just look how juicy and tender it looks! The exposed stuffing caramelized and the inside stuff was so tender and sweet. PERFECT compliment to this pork loin!

I mean LOOK just how juicy that is! It was so good SO GOOD! Even if you don&rsquot like pork, I&rsquom telling you.. make chicken or turkey this way!


Pork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach

This savory Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach brings Mediterranean deliciousness. To begin, loads of spices create a rub that infuses this meat with a rich depth of flavor. The center overflows with spinach, roasted red peppers, feta cheese and garlic which make for not only an amazing healthy main dish but a beautiful presentation on your table at any gathering.

A Healthy Start to the New Year

This Pork Loin Roast Stuffed with Roasted Red Peppers, Feta, and Spinach is the perfect meal to begin a fresh healthy pursuit in this New Year. After all the sugar I&rsquove consumed over this holiday season, my body is desperately craving &ldquothe healthier side of life.&rdquo

Don&rsquot get me wrong, I do love all the holiday menus, the overabundance of goodies, delicious cocktails, and the unending parties. Treasured memories are created during this time with a fresh appreciation for old and new relationships in my life. I would NOT change a thing in how I indulged with friends and family over the holidays. For me, it&rsquos time well spent! But now, the time has come to get back on track.

Choosing the Right Cut of Meat to Stuff this Roast

There are two cuts of meat that many people think are interchangeable in recipes when it comes to pork roasts &ndash the pork loin and the pork tenderloin. But there are major differences in these two.

Pork loin and tenderloin do not even come from the same part of the animal and have very little similarities. The pork tenderloin is small and thin which makes stuffing this cut more difficult. The pork loin is larger and thicker which once butterflied can be packed with an array of yummy ingredients. A boneless pork loin is what this recipe calls for.

BUTTERFLYING a Boneless PORK LOIN

With the fat side of the roast up, use a long sharp boning or serrated knife and cut horizontally lengthwise into the roast but not through it. You will want to stop about 1/2-1 inch short. Open up the roast like turning the page of a book and, there, you have successfully butterflied your roast. Lay the butterflied pork (open and fat side down) between several pieces of parchment paper and pound the roast with a meat mallet or a rolling pin for an even thickness.

If you would like to have a more circular rolled stuffed roast, you can create a thinner and longer portion of meat by cutting while you roll the roast out. You can check out this YouTube link here to see how to accomplish that. I chose a one-cut open book butterfly because it is simpler and in my opinion just as beautiful.

Adding a Spice Rub infuses the meat with wonderful flavor

Fresh herbs and spices are rubbed on all sides of this roast to give fabulous flavor to the meat itself. After I apply the rub I let the flavors permeate for 24 hours before I stuff it. The dimension this adds to the finished &ldquo chef-d&rsquooeuvre&rdquo or masterpiece, as I call it, is well worth the wait.

Pull the roast out of the refrigerator around 30 minutes before you&rsquore ready to stuff it. Then by the time you prepare it for cooking, it will have come to room temperature. In this way, you&rsquoll take the chill off the meat so that it will be juicier and cook more evenly throughout.

Pork Roast Stuffed with Roasted Red Peppers, Feta Cheese and Spinach

Now, this is where all the magic happens! When it comes to stuffing this roast, I tend to always &ldquooverstuff.&rdquo My philosophy is &ldquothe more the merrier.&rdquo So I load this up with fresh spinach, roasted red peppers, and feta cheese. But before I get to that stage, I spread a good amount of minced garlic on the cut side of the meat. In my opinion, garlic makes any savory dish 100% BETTER!

Rolling up the Roast and Keeping all the Goodies in tack

Since I tend to overload the inside with all these goodies, rolling it up and keeping them inside can be a little tricky. But believe me, I manage to cram everything. If any of that yumminess tries to escape though, it gets my full &ldquostuffing&rdquo attention. None of the spinach, roasted red peppers or feta cheese is found lying around outside this roast once I&rsquom done with it.

Tying a Stuffed Pork Loin

With all that deliciousness inside now, you want to be able to keep it contained. The best way to accomplish this is by tying the stuffed roast with kitchen twine. If you&rsquove never done this before, it initially looks quite complicated. But honestly, it&rsquos very easy and doesn&rsquot take much time at all. I have included a YouTube video to help instruct you.

Cooking this Pork Loin Stuffed with Spinach, Roasted Red Peppers and Feta Cheese

Since we&rsquore not searing this roast before it goes in the oven, I started out with a high temperature of 450°F (uncovered) for 10 minutes to get a good browning on it. I then tented the roast with foil and turned down the oven to 325°F. At this point, I let it cook for about 45 minutes with an instant-read thermometer showing 140°F in the thickest part of the meat.

Is &ldquopink&rdquo Pork safe to eat?

It used to be everyone was afraid to eat pork that was still pink inside. That&rsquos just not the case anymore. Not only is it safe, but it is much more tender and juicy this way. Overcooked pork becomes dry, tough and loses much of its flavor. That&rsquos why you pull it out of the oven when the internal temperature reaches 140°F. And of course, let it rest for 10 minutes under foil to make sure all the juices stay in.

I wish you could smell the fragrant aromas lingering in my kitchen from this delectable pork roast right now. Oh, the flavors, the textures and the beauty that awaits you if you decide to cook this lovely baby. Please leave a comment in the space below, as I would love to hear from you.


Pork Roulade

The stuffed roast I made for dinner tonight was, according to my husband, the best stuffed roast I’ve ever made. When I start exploring with spinach, mushrooms and exotic spices to stuff pork with, we invariably find it way to heavy for us. So this time I just did it with 2 cups of very good leftover stuffing I had in my freezer (made with about 1/3 loaf of this tasty bread, a large patty of pork sausage leftover from breakfast today and ½ link of bratwurst, leftover from lunch yesterday. It was AMAZING! It roasted perfectly, was fork tender, moist, not heavy at all and made the best pan drippings for gravy! This is not suitable until the nuts and seeds rung of the Atkins OWL carb ladder. Primal diners that eat occasional cheese can have this if they omit the corn flavoring in the bread Paleo eaters will want to omit the cheese and the corn flavoring from the bread. Of course you can always use YOUR favorite plan-suitable bread/stuffing, but you would then have to recalculate your carbs if you substitute. This dish boasts some impressive macronutrients!

INGREDIENTS:

2¼ lb. pork loin, center cut roast, boneless

Dash each salt and pepper

2 oz. bulk pork sausage, cooked and crumbled

2 oz. bratwurst sausage (½ link), removed from casing, cooked & crumbled

4 slices low carb bread (8-10 oz), crumbled (I used my Jalapeno Cheese Bread linked above)

DIRECTIONS: Preheat oven to 300º. Double butterfly the roast. I did this by slicing laterally right to left (not cutting the pieces totally apart) 1/3 down the meat thickness and laid that piece to the left. Then I cut 2/3 down the meat left to right (not cutting the pieces totally apart) and laid that piece off to the right. The result is one large rectangle of pork. I then pounded the pork with a meat cleaver to tenderize it a bit. Set meat aside and prepare the stuffing.

Crumble the bread into a bowl. Add sausage crumbles, finely chopped onion, celery and parsley (pre-sauteing veggies isn’t necessary since this will be baked so long). Add poultry seasoning and beaten egg and stir well. Add dash of salt and pepper to stuffing mixture. If a little dry and won’t hold together (breads vary), add a little water or chicken stock. Spread stuffing evenly over the meat either with a rubber spatula, fork or I used my hands. Roll the meat up carefully and place seam side down in a small roasting pan. Brush lightly with olive oil. Sprinkle with salt and black pepper. Pop into preheated 300º oven for 1 hour. Remove and baste with any pan juices. Add about ½ c. water around the roast, raise oven temp to 325º and place back in oven for 1 hour at the higher temperature. Meat should be at internal temp of 165º at 2 hours cooking, but check with a meat thermometer to be sure, as ovens vary. If the surface of the meat isn’t as brown as you like, turn oven to 375º and return meat for 15 minutes to brown it up a bit more. Let meat sit for 10 minutes before slicing into 8 thick slices. Slightly thicken pan juices over low heat with your favorite thickener if desired. Makes a wonderful gravy! Serve at once with your favorite green vegetable (I did steamed broccoli) or a green salad.

NUTRITIONAL INFO: Makes 8 servings, each contains (calculated using my cheese bread):


Mario's Easy Roman-Style Pork Roast

In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the yellow onion and sliced fennel and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the sausage, fennel seeds, rosemary, garlic and the 1 tablespoon of pepper and cook, breaking up the meat, until the sausage is browned, about 5 minutes. Season with salt. Transfer the mixture to a bowl and let cool. Stir in the eggs and fennel fronds.

Preheat the oven to 350°. Place the red onions in a large roasting pan. Arrange the pork on a work surface and season with salt and pepper. Spread the sausage mixture over the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork and tie with kitchen twine at 1-inch intervals. Rub with the remaining 2 tablespoons of oil and place on top of the red onions. Roast the pork for about 2 1/2 hours, basting occasionally with any pan juices, until an instant-read thermometer inserted in the center of the meat registers 160°. Transfer to a cutting board and let rest for 15 minutes.

To serve, discard the strings. Cut the pork into 1-inch-thick slices and serve with the red onions.


Step 1

Add chestnuts, breadcrumbs, butter, bacon, herbs and seasonings to a small blender and blend until well incorporated. Then add cranberries.

Step 2

Cut pork in half ensuring you leave about 2cm intact at the end. Spread pork out and lightly pound it, then generously season with salt and pepper. Spread stuffing on top of pork evenly.

Step 3

Roll meat up and then secure with cooking twine or toothpicks.

Step 4

Insert pot in unit and close lid. Select ROAST, then PRESET. Using the up and down arrows select PORK and set temperature to MED-WELL. Press START/STOP to begin preheating.

Step 5

While unit is preheating, mix maple syrup, oil, paprika, salt and pepper in a small bowl or a cup. Pour small amount over meat and spread it evenly.

Step 6

When unit beeps to signify it has preheated, insert probe to the middle of the side of the roast. Place meat in the unit, cover with tin foil and close lid to begin cooking.

Step 7

After 45 minutes, open lid, remove tin foil and brush more marinade on top of meat. Close lid to continue.

Step 8

When cooking is complete, carefully remove probe, set roast aside and allow to rest for 10 minutes.


Related Video

The simple method of roasting the pork was great. We were "meh" on the sauce--I love tarragon, but the garlic, S&P on the pork somewhat overwhelmed it.

Made this for my MIL birthday and it was fabulous. Such great flavors!

Terrific recipe! The sauce is what makes it special. I added sauteed mushrooms to the sauce, as others suggested, and used dry tarragon leaves, which worked just fine. I don't see that fresh tarragon could be any better. I also used a 2 1/3 pound boneless pork loin. It cooked in 30 minutes.

I'll add my compliments to this recipe. I am not a big fan of tarragon, but after reading the reviews I decided to try it. I had bought a huge pork loin and (since there are usually only 2 of us) split that up into thirds. This recipe was therefore made with defrosted meat and fresh tarragon. Yum! Very good. Potatoes and asparagus sides, which went well with the sauce.

This came out amazing! Got a huge pork loin from Costco on sale and didn't know what to do with it. Cut it in half and made one half this way and stuffed the other half with Cranberry Chutney and Spinach and tied it up. Pretty presentation for Christmas and my guests will be able to enjoy a Sweet or Savory dish . or both!

This recipe was absolutely phenomenal! We literally were like -- OMG this is amazing. We added mushrooms to the sauce.

This was excellent! I had a 2lb. pork roast in the freezer but I made the full amount of sauce because I like extra sauce. I found that I had to cook things on a higher temp than "LOW" for anything to happen. I used the mustard on the low end and tarragon on the high end. Served it with mashed potatoes but think it would be great with hot buttered noodles.

I made this recipe with pork tenderloin. The pork was delicious but the terragon cream made the dish!! I will double the cream recipe the next time. I served it with asparagus and the cream was perfect for it also! Its a keeper!

Would really give this a 3.5. Served a dinner party for 40, used this and 2 of the herbed pork loin recipe. Used a 5lb pork loin (boneless), and cooked in 55min. Sauce was tasty, but I will try this again with more tarragon and mustard, even will try this on a pork tenderloin. Will even as one review suggested, add mushrooms in the future.

I am compelled to add my highest compliments for this recipe. We used pork tenderloin, pan seared and then gently roasted, but the star was the tarragon cream. I never learned to cook with tarragon so I rarely use it, but this was wonderful, and acclaimed all around the table. As someone else suggested, this will be high on the list for guests and larger events. It converts easily to smaller servings and remains wonderful.

Can I make the sauce a day ahead? A few hours ahead? Thank You!

Now, I was nervous about this recipe for a couple of reasons. I didn't know what tarragon was, but when I bought it (I could only find dried, not fresh) I was displeased to discover that it smelled like anise. Additionally, I hate Dijon mustard. So I made a few compromises. Rather than use only tarragon, I cut it three ways with basil and marjoram. I also sprinkled a bit of chili powder, as a weird experiment to cut the sweetness (it worked wonders, by the way). And instead of Dijon mustard, I used hot mustard. I must say the results blew me away. What a remarkable sauce! This recipe is definitely a keeper!

This was fantastic as written, and I don't say that very often.

Very delicious. There were only two of us so I used a small boneless pork loin at 1.2 lbs. Seared it off then put in the oven at 475 for 10 minutes. The sauce could be made to go with many things, but really paired beautifully with the pork. I served with some crusty bread which was great for swooping up a little extra sauce, and an apple & shaved fennel salad.

I fixed this for a group of 30, and it was a huge hit. I added mushrooms and garlic to the sauce preparation. I served this recipe with roasted potatoes (purple, red skin, and gold) and roasted carrots and parsnips, with a basil oil. I will definitely be serving this again.

This is a very nice dish that is simple to prepare with great results. I agree the sauce which is very good, can easily be used for chicken, veal, etc. Anyway, I didn't change a thing and it was fantastic. I will be adding this to my list of favorite dishes for pork.

Very simple and yummy. I used sliced pork loin and just pan sauted with minced garlic to cut down the cooking time. I added chopped apples and crimini muhrooms to the sauce and it as fantastic.

This has become a go-to recipe for entertaining. I've used the preparation with chicken breast and veal chops to equally good effect. Thank you!

Simple and delicious. I added mushrooms and minced garlic during the shallot phase of the sauce.

I loved this! It was easy to make and delicious! I also used a boneless pork loin and cooked it to about 140 degrees. Served with roasted red potatoes and broccoli. The sauce is delicious and I ended up eating it with everything else on the plate! If I hadn't been serving it to someone else I probably would have licked the plate.

Flavorful sauce made this recipe a hit for New Year's Day dinner. I used a boneless pork loin roast and it turned out great.


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Steamed Spare Ribs Black Beans

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Stovetop Braised Char Siu


Roasted Pork Loin Stuffed with Spinach and Prosciutto

Squeeze any excess water from the chopped spinach. In a medium bowl, mix the spinach with the Parmesan cheese, minced garlic and 2 tablespoons of the extra-virgin olive oil. Season with salt and pepper.

Preheat the oven to 400°. Set the pork loins on a work surface, opening them like a book, with the cut side up. Season the inside of the pork loins generously with salt and pepper. Cover the pork loins with a single layer of overlapping prosciutto slices spoon the spinach filling into the center of the pork loins. Shape the filling into a thin log that runs along the center of each loin. Roll up the pork loins and tie them with kitchen twine at 1 1/2-inch intervals. Season the pork loins generously with salt and freshly ground pepper.

Heat the remaining 1 tablespoon of extra-virgin olive oil in a very large ovenproof skillet until shimmering. Add the pork loins and cook over moderately high heat until they are browned all over, about 10 minutes. Transfer the pork loins to a large platter.

Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan. Return the pork loins to the skillet and roast them in the oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork loins to a large cutting board, cover loosely with foil and let stand for 15 minutes.

Pour the juices from the skillet into a small saucepan and skim off the fat. Add the remaining 3/4 cup of chicken stock to the skillet and set it over high heat. Add the wine, scrape up any browned bits from the bottom of the skillet and boil until reduced to a few tablespoons. Add the pan juices to the saucepan and bring to a boil. Whisk in the flour slurry and simmer until slightly thickened. Season with salt and pepper.

Untie the pork loins and carve the meat into 1/2-inch-thick slices. Arrange the slices on plates, drizzle with the pan sauce and serve.


Pork Loin & Country Greens Roulade

Heat the canola oil in a large pot, and sauté the Creole Seasoning mix until the onions are translucent. Add the garlic and cook for 2 minutes.

Add the greens and all the dry seasonings mix well and cover with a lid.

After 30 minutes, remove the lid add stir the syrup into the greens.

Remove pan from heat and set aside to cool.

The Pork Roulade

Cut from one side of the pork loin through the middle horizontally to within one half-inch of the other side to butterfly the pork loin. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about a ½-inch thickness.

Remove the plastic wrap, and season the pork loin on all sides with the garlic powder, onion powder, salt and peppers.

Place single layers of ham, provolone cheese and the cooled greens across the pork loin, leaving a 2-inch space at the end where the pork will be rolled.

Tightly roll the pork loin over itself until you reach the end.

Wrap the pork loin in the bacon from end to end, then tie with butcher’s twine to keep the roll sealed while cooking.

Place the pork loin on a parchment-lined sheet pan and roast for 45 minutes or until an internal temperature of 155°F is reached. Raise the temperature of the oven to 400°F for the last 15 minutes to brown the bacon if needed.

Remove the pork loin from the oven, and allow to rest 10-15 minutes before carving.


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