Recipe: Pork fillet “Roulade” (Variation of a traditional German dish)

This recipe is a variation of a traditional German recipe; one that I enjoyed at home growing up.

There are some basic variations to this recipe.

For example, the raw meat (up-in-side) can be brushed first with a thin layer of raw spicy mustard. We also cooked this with some chopped, pickled cucumber. You could use a raw pickle relish (instead of raw mustard spread), or, both mustard and pickled cucumber combined.

This recipe will be a little more fundamental (except for the inclusion of potent sage). You can try variations that you like for the filling.

Traditionally, game, beef, and pork are among commonly used meats in many regional dishes from Germany.

This recipe calls for flattened pork fillets. The proportion in this recipe, is measured to one (1) Roulade per person. And, it serves 2 persons total (1 each). Your portion per person can be doubled (2 rolls for each person).

The ingredients that you will need for this flavorful dinner plate are as follows:

Ingredients
2 lean cuts of pork (About 5-6 ounces in weight each).
2 cloves of minced garlic
1 peeled carrot (shredded)
1 medium sized peeled onion (white or yellow) minced
A “splash” (1-2 small glasses) of white wine
2-4 tablespoons (“splash”) of olive oil
chopped parsley (OR) chopped cilantro (0.2-0.4 ounces)
(OR) 2 chopped sage leaves [Or, ground sage powder for dry rub onto meat]
salt and pepper to taste
add more wine or water, as simmering, if needed

Procedure

The first step, is to put your ready-to-cook pork fillets on your cutting board. Cover them with a film of cellophane and pound the meat flat (using the flat side of a meat hammer) to a thin mass with a now widened surface area. Discard your cellophane.

Next, sprinkle pepper (white, black, or cayenne) on both sides of the meat (sparingly).

If you opt for using sage powder (instead of chopped sage leaves), dry rub the sage onto the meat at this time additionally.

Filling: In a mixing bowl, combine your garlic (minced), shredded carrot, finely diced onion, and finely chopped sage leaves. (Food processor or hand tools). [If you decide not to use chopped fresh sage leaves, then you will instead utilize finely chopped parsley (or finely chopped cilantro)]. If using sage (either chopped or dry rub), you might best omit the cilantro (opting instead for chopped parsley in the mixing bowl) for better pairing in terms of flavor with your sage.

Note: Again, if you do prefer sage (applied as either a dry rub powder on the meat or chopped in your filling) parsley would be a better choice than cilantro.

You can add a dash of salt to your mix of raw veggies in the bowl now as well.

Note: You can salt your cooked meat to taste after your Roulades are fully cooked. (I generally prefer to add salt to meat after it is cooked).

Next, spoon your chopped veggie filling onto the raw flat meat in a thin layer. You’re making a meat roll. So, you’re filling the meat with vegetable. Roll the meat from end to end; and keep your Roulade integrity together using wood tooth-pick(s).

In a large cooking pan (that has lid preferably), heat your olive oil. Once the oil is hot enough, fry your Roulades in it.

Keep a close eye on your meat. You don’t want too high a heat that would sear your meat and under-cook your filling. And, you don’t want to overcook the thin pork leaving it dry in the end, with filling under-cooked.

Add the white wine after just a few minutes of frying time. 5 minutes on medium heat, is an average minimum before adding your wine. Add whatever veggie amount is left over to the same cooking pan. Turn your Roulades as they are cooking, for evenness. Cook at a minimum, for 5 more minutes at a simmering heat level.

Use your pot lid now. This will retain moisture, leave your meat tender, combine flavors, and keep your wine from fully evaporating.

Cook time will vary, depending on how many ounces your meat is and how high your flame or electric stove is set.

Serve with the parsley (or cilantro) garnish, if desired.

If wondering what to serve alongside, some Penne pasta works… as does a fresh green garden salad.

Enjoy!