Discovering the Perfect Dutch Rollade Recipe

Growing up, especially during festive seasons like Christmas, a rollade was a frequent guest at our dinner table. However, my early memories often recall this particular cut of meat being disappointingly dry, making it far from my favorite. This culinary challenge always lingered, prompting a desire to reinvent the classic and achieve a truly succulent and flavorful result. And indeed, it can be done differently!

This oven-baked stuffed roulade recipe is a game-changer. It’s designed to be tender, incredibly juicy, and packed with exquisite flavor. The secret lies in its vibrant filling: a dynamic combination of crunchy hazelnuts and sweet red onion, all brought together by a tangy mustard-honey marinade. This blend not only adds a wonderful depth of flavor but also provides an appealing textural contrast with every bite. To elevate the taste even further, the exterior of the roulade is brushed with additional mustard and fresh thyme, creating a fragrant, savory crust. This recipe truly is a top-tier dish, surprisingly simple to prepare. From start to oven, you’re looking at just 10-15 minutes of active preparation time. For ultimate convenience, you can even prepare and stuff the rollade a day in advance, leaving only the baking for dinner time.

If you’re looking to expand your repertoire of impressive meat dishes, consider exploring other delicious recipes like this classic Beef Wellington, a zesty Steak Chimichurri, or a comforting meatloaf with red currant glaze.

Essential Ingredients for Your Pork Rollade – Dutch Style

To craft this authentic and delicious Dutch Rollade, you’ll need a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the unique flavor profile of this festive dish. You’ll find the precise measurements detailed in the comprehensive recipe card located at the bottom of this blog post, but here’s a closer look at what makes this rollade special:

• Hazelnuts: These nuts contribute a delightful sweet, buttery flavor and a satisfying crunch to the filling. When preparing, chop them into small, even pieces to ensure they distribute well and provide texture throughout. For an even deeper flavor, consider lightly toasting them before chopping.
• Rollade Roast (Pork Loin): Literally translating to “rolled meat,” a roulade (from the French “rouler,” meaning to roll) can be prepared from various meats like pork, chicken, or beef. For this specific recipe, we focus on a pork loin roast, known for its lean texture and ability to become incredibly tender when cooked properly. When selecting your roast, look for a piece that can be butterflied into a large, even slab.
• Honey: Honey introduces a subtle, spicy sweetness to the marinade, balancing the savory and tangy notes of the other ingredients. It also aids in caramelization during cooking, contributing to a beautiful golden crust.
• Butter: Essential for both sautéing the filling ingredients and searing the rollade, butter provides a rich, creamy depth of flavor that enhances the overall taste and contributes to a tender, juicy final product.
• Thyme: Fresh thyme is indispensable for imparting an aromatic, earthy flavor to the stuffed roulade. Its delicate leaves infuse the meat and filling with a classic herbaceous note. If fresh thyme isn’t available, fresh rosemary can be an excellent substitute, offering a slightly more pungent, piney aroma that also pairs beautifully with pork.
• Garlic: A foundational flavor enhancer, garlic adds a pungent, savory kick that rounds out the filling and complements the pork perfectly. Use fresh cloves, crushed or minced, for the best aroma and taste.
• Red Onion: Red onion is chosen for its vibrant color and a distinctly sweet, slightly spicy flavor when cooked, which beautifully caramelizes and softens within the filling. Finely chopping it ensures even distribution and quick cooking.
• Mustard: Mustard serves multiple purposes in this recipe. It adds a piquant, tangy flavor to both the filling and the exterior coating of the meat, cutting through the richness and tenderizing the pork. A good quality Dijon or grainy mustard works wonderfully here.
• Salt and Pepper: These fundamental seasonings are crucial for bringing out and enhancing all the other flavors. Season generously, as they play a vital role in the overall taste of the finished dish.

With these ingredients at hand, you’re well on your way to preparing a truly exceptional Dutch Rollade that will impress your guests and delight your palate.

Step-by-Step Guide: How to Prepare Your Rolled Pork – Stuffed Loin Filet

Crafting this flavorful stuffed pork rollade is a rewarding experience, and with our detailed step-by-step instructions, you’ll find it surprisingly straightforward. A printable version of this recipe, complete with ingredient measurements and preparation details, is conveniently located at the bottom of this blog.

1. Prepare the Flavorful Filling: Begin by melting butter in a frying pan over medium heat. Add the finely chopped red onion and crushed garlic, and sauté them until they become translucent and fragrant, typically about 3 minutes. This step softens the onions and mellows the garlic’s pungency. Next, stir in the finely chopped hazelnuts, mustard, and honey. Sprinkle with fresh thyme leaves. Continue to fry for another 2 minutes, allowing the flavors to meld beautifully and the nuts to lightly toast. Once the filling is ready, remove it from the heat and set it aside to cool slightly.
2. Butterfly and Prepare the Pork Loin: Lay your rollade roast on a clean cutting surface. The goal is to create a large, flat surface for the filling. Carefully cut the roulade open horizontally, but do not cut entirely through. Leave about a ½ inch (1 cm) margin along one long edge, allowing the meat to hinge open like a book. To create an even larger, more uniform surface for the filling, make two additional notches to the side, essentially extending the opened surface. This technique ensures maximum coverage for your delicious stuffing. A helpful tip: before adding the filling, arrange several strands of kitchen twine (four to five, depending on the size of your roast) parallel to each other on your cutting board, spaced slightly wider than your flattened meat. Then, carefully place the butterflied meat on top of the twine. This proactive step prevents mess and makes tying the roulade much easier later.
3. Stuff and Secure the Rollade: Evenly spread the prepared hazelnut, onion, and mustard-honey filling into the cavity of the butterflied roulade. Ensure the filling covers the entire surface, leaving a small margin around the edges. Carefully fold the meat back over the filling, pressing the edges closed to encase the stuffing. Now, using the pre-arranged kitchen twine, securely tie the roulade at regular intervals (starting from the middle and working outwards) to maintain its cylindrical shape during baking. Tight knots are key to preventing the filling from escaping. Once tied, generously brush the entire outside of the roulade with additional mustard, then season liberally with salt and freshly ground black pepper.
4. Sear and Bake to Perfection: In the same frying pan used for the filling (or a clean one), melt another tablespoon of butter over medium-high heat. Carefully place the tied roulade in the hot pan and sear it for approximately 5 minutes on each side until it develops a beautiful golden-brown crust. Searing is a crucial step as it locks in the juices and adds an extra layer of flavor and texture. Transfer the seared roulade to an oven-safe baking dish. Pour any remaining melted butter and leftover filling (if any) from the pan over the meat. Cover the baking dish tightly with aluminum foil. Bake the roulade in a preheated oven at 350 °F (approximately 177 °C) for about 45 minutes, or until the internal core temperature reaches 158 °F (approximately 70 °C). For accuracy, use a meat thermometer inserted into the thickest part of the meat without touching the filling.
5. Rest and Serve: Once the roulade reaches the desired internal temperature, remove it from the oven. Keep it wrapped in aluminum foil and let it rest for at least 5 minutes (preferably 10-15 minutes). This resting period is vital as it allows the juices to redistribute throughout the meat, ensuring a wonderfully tender and juicy result. After resting, remove the twine, slice the rollade into generous portions, and serve immediately.

For an elegant finishing touch, you can sprinkle some fresh thyme leaves over the sliced rollade just before serving. This stunning dish pairs exceptionally well with a variety of side dishes. Consider serving it with vibrant Brussels sprouts with orange glaze and pecans for a burst of freshness, or a rich red cabbage from the slow cooker for a hearty complement. And for potato lovers, serving it alongside crispy Hasselback potatoes is an absolute delight!

Expert Tips, Smart Substitutions, and Delicious Variations for Your Rollade

Achieving the perfect Dutch rollade is easier than you think, especially with these helpful tips and creative variations:

• Making a Homemade Roulade from Scratch: If you prefer to prepare your own rollade from a larger cut of meat, opt for approximately 2 pounds (0.91 kg) of a rectangular loin fillet (pork, beef, or a combination) or even pork shoulder. The key is to butterfly the meat evenly so that it forms one large, relatively thin, rectangular piece. This allows for easy rolling and ensures uniform cooking. If using pork shoulder, be aware it will be richer and may require slightly longer cooking times.
• Mini Roulades for Individual Portions: For smaller servings or elegant appetizers, create mini roulades using boneless pork chops. Simply place a pork chop between two sheets of plastic wrap and flatten it evenly with a meat tenderizer or the bottom of a heavy pan. Stuff each flattened chop with a smaller amount of the filling and roll it up. Secure with a toothpick or small piece of kitchen twine, then sear and bake as per the main recipe, adjusting the cooking time downwards significantly for the smaller size (typically 20-30 minutes, or until internal temperature is reached).
• The Secret to a Juicy Roulade: Searing and Covering: The most common complaint about rollade is dryness. This recipe tackles that head-on. First, actively searing the roulade on all sides before it goes into the oven creates a flavorful crust that locks in moisture. Second, covering the Dutch rollade with aluminum foil during most of its baking time acts like a mini-steam oven, preventing the exterior from drying out while the interior cooks to perfection. Always remove the foil for the last 10-15 minutes if you desire a crisper crust.
• Ensuring Perfect Doneness: The roulade is perfectly cooked when a meat thermometer inserted into the thickest part of the meat (avoiding the filling) registers 158 °F (approximately 70 °C). This temperature ensures the pork is safe to eat while remaining tender and juicy. If you don’t have a meat thermometer, a simple trick is to poke a hole in the middle of the rollade with a skewer (about halfway). Gently press the meat; if the juices that emerge are clear, the rollade is ready. If they are pink, continue cooking for a few more minutes.
• Make-Ahead Convenience: To save time on a busy day, you can prepare the rollade a day in advance. Assemble the filling, stuff the meat, and tie it securely with twine. Generously coat the outside with mustard, salt, and pepper. Then, wrap the entire roulade tightly in plastic wrap to help it hold its shape and prevent it from drying out in the refrigerator. The next day, simply unwrap it and proceed with the searing and baking steps directly from the fridge. Allow for an extra 5-10 minutes of baking time if starting from cold.
• Alternative Fillings to Explore: While our hazelnut and red onion filling is fantastic, feel free to experiment! Try a mixture of finely chopped dried apricots and pistachios for a sweeter, fruitier note. Or, for a richer, savory option, combine sautéed mushrooms and spinach with some grated Parmesan cheese. You can also add breadcrumbs to any filling for more body.
• Pairing Suggestions: This versatile rollade pairs wonderfully with a variety of wines. A medium-bodied Pinot Noir or a dry Riesling would complement the flavors beautifully. For non-alcoholic options, a sparkling cider or a crisp apple juice would be refreshing.

Did you try this delectable Dutch Rollade Recipe? We’d love to see your culinary masterpiece! Tag #byandreajanssen via Instagram! I truly enjoy seeing your creations and frequently share the most beautiful photos from our community. If you found this recipe enjoyable and useful, please consider leaving a rating on the recipe card below. Your valuable feedback is incredibly helpful to other home cooks and supports me immensely in creating more delicious content.

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Dutch Rollade Recipe

Andréa