Slow Cooker Pork Rollade with Silky Creamy Onion Sauce
Dutch-style rolled pork loin cooked low and slow with onions, mustard, rosemary and bay—no sear, no fuss. Slice and serve with a silky creamy onion sauce from the crock.
Ingredients
- 4 tablespoons butter
- 2 red onions finely chopped
- 1 ¼ pound rollade roast
- 2 tablespoons coarse mustard
- 1 clove garlic pressed
- Salt and black pepper
- 5 sprigs fresh rosemary cut in smaller parts
- 1 cup cooking cream
- ⅓ cup water
- 4 bay leaves
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in a pan and cook the onions over medium heat until soft and glossy, not browned.4 tablespoons butter, 2 red onions
- Transfer the onions and butter to the bowl of the slow cooker.
- Carefully remove the net from the pork rollade.1 ¼ pound rollade roast
- Mix the coarse mustard with the pressed garlic.2 tablespoons coarse mustard, 1 clove garlic
- Rub the mixture all over the pork and season generously with salt and black pepper.Salt and black pepper
- Score the top of the rollade with shallow cuts.
- Tuck small sprigs of rosemary into the cuts.5 sprigs fresh rosemary
- Place the rollade on top of the onions in the slow cooker.
- Pour the water and cooking cream around the meat.1 cup cooking cream, ⅓ cup water
- Tuck the bay leaves around the rollade.4 bay leaves
- Cover and cook on LOW for 8 hours, or until the center reaches about 158 °F / 70 °C.
- Lift the rollade out of the slow cooker and place it on a cutting board.
- Discard the bay leaves from the sauce.
- Let the meat rest for 5–10 minutes, then slice.
- Spoon the creamy onion sauce from the slow cooker over the sliced pork.
NOTES
1. Dry slices: Most likely over temperature or no rest. Aim for about 158°F / 70 °C in the center, and always rest before slicing.
2. Too little flavor: Salt can fade during long cooks. Taste the sauce at the end and adjust the seasoning.
3. What is “rollade” (roulade) in the Netherlands?
A rolled and tied pork loin roast, Dutch style. It’s cooked whole and sliced at the table. Not a stuffed spiral roast.
4. Do I need to brown the meat first?
No. This is true slow cooker convenience. All the flavor comes from the onions, mustard, garlic and herbs over time.
5. What slow cooker size works best?
A 3.7 qt (3.5 liter) oval or round crock fits a ~1.3 lb (600 g) pork rollade nicely without crowding.
6. Can I cook this on HIGH?
You can, but LOW gives the best texture, especially with cream in the sauce. HIGH raises the risk of the sauce splitting.
7. Storage
- Fridge: keep leftovers in an airtight container for up to 3 days.
- Freezer: up to 2 months; if you can, freeze meat and sauce separately for best texture. Defrost in the fridge.
- Reheat: add 1 to 2 tablespoons of water or cream per portion and warm over medium heat without boiling, or microwave in short bursts, stirring once.
Nutrition
Calories: 418kcal | Carbohydrates: 6g | Protein: 28g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 211mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 4mg | Iron: 1mg
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