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A square photo with a white dish with rosemary and a stuffed roulade with onion, honey and thyme.

Dutch Rollade Recipe

Andréa
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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine Dutch
Servings 4 persons
Calories 426 kcal

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

Ingredients you need per step are listed below the step in Italic

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

1. Rollade -
  • 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.
2. Juicy meat - By frying the roulade before you cook it in the oven, you prevent it from drying. You also cover the roulade with aluminum foil.
3. Done - 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 roulade is ready.
4. Oven - When you use a conventional oven, set the temperature to 350 °F (ca. 177 °C). In a convection oven, 320 °F (160 °C) is sufficient.
5. Storage
  • 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.
6. The nutritional value is per person, assuming that this Dutch Rollade Recipe is eaten by four people (without side dishes).

Nutrition

Calories: 426kcal | Carbohydrates: 11g | Protein: 53g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 538mg | Fiber: 2g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 5mg | Iron: 2mg
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