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🍽️ Juicy Pork Loin Bread Roulade with Vegetable Filling

971 kcal · 30 min · 4 servings

Ingredients

• 1 kg boned suckling pork loin (with rind)
• salt
• pepper from the mill
• paprika powder (mild sweet)
• cumin
• 500 g bread rolls (from the previous day)
• 500 ml milk
• 3 eggs (size M)
• 250 g mushrooms
• 2 garlic cloves
• 1 onion
• soup vegetables
• 2 tbsp butter
• 250 ml dark beer
• 500 ml vegetable broth (instant)
• 1 tbsp cornstarch

Instructions

1. 1. Rub the pork loin generously with salt, pepper, paprika powder, and cumin.
2. 2. Cut the bread rolls into small cubes and place them in a large bowl.
3. 3. Bring the milk to a boil in a saucepan.
4. 4. Pour the hot milk directly over the bread cubes.
5. 5. Whisk the eggs in a separate bowl and stir them into the bread and milk mixture.
6. 6. Mix all ingredients thoroughly and set the mixture aside.
7. 7. Wash the mushrooms and clean them with a cloth.
8. 8. Peel the garlic cloves and the onions.
9. 9. Clean the soup vegetables (e.g., carrots, celery, leek).
10. 10. Dice the garlic, onions, and soup vegetables very finely.
11. 11. Heat one tablespoon of butter in a frying pan.
12. 12. Sauté the diced vegetables and mushrooms in the hot butter.
13. 13. Season the vegetable mixture with salt and pepper.
14. 14. Allow the sautéed vegetables to cool down completely.
15. 15. Stir the cooled vegetables into the prepared bread mixture.
16. 16. Taste the filling one last time and adjust the seasonings if necessary.
17. 17. Spread the filling evenly over the surface of the meat.
18. 18. Roll the meat up tightly so that the filling stays inside.
19. 19. Tie the roulade securely with kitchen twine at several points.
20. 20. Melt the remaining butter in a small saucepan.
21. 21. Place the roulade in a roasting pan and brush it all over with the melted butter.
22. 22. Preheat the oven to 140 degrees (convection: 120 degrees, gas: level 1).
23. 23. Cook the meat in the preheated oven for about 3 hours.
24. 24. Pour beer and vegetable broth over the meat after about one hour of cooking time.
25. 25. Turn the meat occasionally during cooking to ensure even browning.
26. 26. Increase the oven temperature after 3 hours to 220 degrees (convection: 200 degrees, gas: level 4-5).
27. 27. Pour the roasting juices from the pan into a saucepan.
28. 28. Roast the meat with the skin side up for about 30 minutes until crispy.
29. 29. Mix the cornstarch with a little cold water to form a smooth paste.
30. 30. Bring the collected roasting juices to a boil in a saucepan.
31. 31. Stir the starch-water paste into the boiling sauce.
32. 32. Bring the sauce to a brief boil while stirring constantly to thicken it.
33. 33. Season the finished sauce with salt and pepper.
34. 34. Let the meat rest for 10 minutes after roasting, either in the oven or on the cutting board.
35. 35. Remove the kitchen twine from the roulade.
36. 36. Slice the meat into even pieces.
37. 37. Arrange the meat slices and drizzle them with the sauce.
38. 38. Serve the dish with braised white cabbage as a side.

Nutrition per serving

• kcal: 971
• Protein: 81 g · Fett/Fat: 30 g · Carbs: 88 g