Roulades with Sauerkraut (Vogelsberger Rolle)

Ingredients

  • 1 large dill pickle
  • 1 ½ pounds pork loin
  • 6 strips thick sliced bacon
  • ¼ cup German stone ground mustard
  • 1 (16 ounce) can sauerkraut, drained
  • salt and black pepper to taste
  • 3 eggs, beaten
  • + 3 more ingredients
    • 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 peppe...

View full recipe at SpringPad

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