Dutch Rollade Recipe is one of the tastiest roulade recipes. This old-fashioned piece of meat is in a completely new style. Deliciously filled with nuts, onion, and herbs. It is budget-friendly, easy to make, and foolproof. The meat is wonderfully juicy and has an irresistibly tasty flavor.
Dutch Rollade Recipe
When we were young and celebrated Christmas, there was always a rollade on the menu. Not my favorite cut of meat; often very dry. That has to be done differently, right?
Yes, it can! This stuffed roulade you make in the oven is tender, juicy, and delicious. The filling of hazelnuts and red onion with mustard honey marinade has an excellent taste with a bite. Brush the outside of the roulade with mustard and some thyme for even more flavor. This is really a top recipe. And it's easy to make. It will be in the oven within 10-15 minutes. You can even fill the roulade a day in advance, and then you only have to bake it in the oven when you're ready for dinner.
And do you want to get even more inspiration? Then look at this delicious Beef Wellington, Steak Chimichurri, or a delicious meatloaf with red currant glaze.
What do you need for Pork Rollade Recipe - Dutch Style?
To prepare this Dutch Rollade Recipe, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Hazelnuts - Have a sweet, buttery taste. Chop them into small pieces.
- Rollade roast - Literally rolled meat, also called Roulade (French Rouler, which means roll). It can be made from pork, chicken, and beef.
- Honey - Provides a slightly spicy sweetness.
- Butter - For a creamy taste
- Thyme - Use fresh thyme to give a lot of flavor to this stuffed roulade. You can also replace the thyme with rosemary.
- Garlic - For extra flavor.
- Red Onion - Gives the filling a sweet, slightly spicy taste.
- Mustard - Adds flavor and spice to the meat.
How to prepare Rolled Pork - Stuffed Loin Filet
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Melt butter in the pan and fry the onion and garlic. Add the hazelnuts, honey, and mustard, and sprinkle with thyme. Fry for 2 minutes. Set aside.
- Cut the roulade open (not wholly through and through) and make two notches to the side (see photo). This will give you a nice, large surface for your filling. Tip: place the meat on the twine before filling it; this way, it won't become a mess.
- Put the filling in the cavity of the roulade and press the tops closed. Tie the strings tightly so that the roulade does not open during baking. Spread the outside with the mustard and sprinkle generously with salt and pepper. Melt butter in the pan and fry the roulade for 5 minutes on both sides.
- Place the roulade in an oven dish and pour the melted butter that has remained in the pan (with possibly some leftover filling) over the roulade. Cover with aluminum foil and bake the roulade in a preheated oven at 350 °F (ca. 177 °C) for 45 minutes, or until the core temperature is 158 °F (ca. 70 °C). Remove from the oven, wrap the roulade in aluminum foil, and rest for 5 minutes. Then cut it into slices and serve.
If desired, sprinkle some fresh thyme leaves on the roulade for garnish.
This is super delicious with Brussels sprouts with orange glaze and pecans or red cabbage from the slow cooker. And I like to serve it with Hasselback potatoes (so tasty!).
Tips, Substitutions, and Variations
- Make a homemade roulade? Then order about 2 pounds (0.91 kg) rectangular loin fillet (beef, pork, or combined) or pork shoulder. Then cut so that you have one large rectangular piece and roll it up.
- Mini roulades? Make those from boneless pork chops. Flatten the meat with a meat tenderizer. Stuff and roll up.
- By baking the roulade before you cook it in the oven, you prevent it from drying. You also cover the Dutch rollade with aluminum foil.
- The roulade is done when the meat thermometer shows 158 °F (70 °C) in the center of the roulade (in the core). If you don't have a thermometer, you can poke a hole in the middle with a skewer (about halfway). Then, gently press the roulade until some moisture comes out. If this is clear, the rollade is ready.
- Fill the meat a day in advance. Tie it with twine and roll it tightly in plastic wrap to keep it in shape. The next day you remove the foil, and you can immediately bake it from the fridge.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- frying pan
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- casserole pan 13 x 9 inch
- Kitchen twine
- aluminum foil
Ingredients
- 1 tablespoon butter
- 2 red onions, finely chopped
- 1 clove garlic , crushed
- 2 tablespoons hazelnuts, finely chopped
- 1 tablespoon mustard
- 1 tablespoon honey
- ½ teaspoon thyme
- 2 pounds rollade roast
- 1 tablespoon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
350 °F or 320 °F - Melt butter in a frying pan over medium heat and fry the onion with the garlic for 3 minutes until translucent.1 tablespoon butter, 2 red onions, 1 clove garlic
- Spoon the hazelnuts, mustard, honey, and thyme into the garlic-onion mixture and fry for 2 minutes. Set aside.2 tablespoons hazelnuts, 1 tablespoon mustard, 1 tablespoon honey, ½ teaspoon thyme
- Place strands of twine in front of you (four to five) in the width of your roulade (stay ½ inch (1 cm) from the edge).
- Place the roulade on top and cut once horizontally, but not through (about ½ inch (1 cm) from the edge.)2 pounds rollade roast
- Fold the meat open and make another notch on half of each cut surface about ½ inch (1 cm) from the side.
- Fill the meat with the onion mix.
- Press the meat closed and tie the string tightly around the roulade to keep its shape.
- Brush the outside of the meat with mustard and sprinkle with salt and pepper.1 tablespoon mustard, ½ teaspoon salt, ¼ teaspoon pepper
- Melt butter in the frying pan and fry the meat on both sides for five minutes until nicely browned.1 tablespoon butter
- Place in the baking dish and cover with aluminum foil.
- Bake the roulade for 45 minutes, or until it reaches a core temperature of 158 °F (ca. 70 °C).
- Remove from the oven, wrap in aluminum foil, and rest for 5 minutes.
- Cut into slices and serve.
Notes
- Pork roulade is used here, but you can also opt for chicken or beef.
- Make homemade roulade? Then order about 2 pounds (0.91 kg) rectangular loin fillet (beef, pork, or combined) or pork shoulder. Then cut so that you have one large rectangular piece and roll it up.
- Mini roulades? Make those from boneless pork chops. Flatten the meat with a meat tenderizer. Stuff and roll up.
- Refrigerator - You can prepare a large part of the roulade a day in advance. Make the filling, put it in the roulade, and tie it. Coat the outside with mustard, salt, and pepper. Now wrap tightly in plastic wrap (this is how it keeps its shape) and store. This way, you can prepare the roulade a day in advance.
- Refrigerator - (after baking) - The roulade can be kept, covered, for up to two days.
- Freezer (after baking) - Store the roulade in a freezer bag or box for up to 2 months.
Nutrition
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