Dutch Rollade
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 serving
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Course
Main Course
Dutch Rollade
Description
Dutch Rollade features a pork tenderloin that is seasoned, rolled tightly to maintain an even thickness, and secured with kitchen twine. The rollade is browned in butter, then simmered gently in boiling water partially covering the meat. Cooking times vary around 45 minutes to an hour per kilogram. This technique steams and gently cooks the pork, resulting in a tender interior protected by the browned exterior. Once cooked, the rollade is cooled and sliced thin for serving cold. The seasoning with bay leaf powder adds subtle aromatic notes to the savory pork flavor.
The texture balances a tender, juicy center with a subtle firmness from rolling and simmering. The butter contributes richness, while the seasoning brings depth without overpowering the natural pork taste. Typically served cold, this rollade works well sliced for sandwiches, platters, or as a snack.
No additional ingredients or garnishes are required to enjoy the distinctive flavor and texture of this pork dish. The simplicity of seasoning allows the quality of the pork and cooking technique to stand out.
Ingredients
- 1 kg pork tenderloin (rectangular shape)
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon bay leaf ground
- 100 gr butter
Instructions
- Season the pork tenderloin (approximately 1 inch thick or 2.5 cm) generously with salt, pepper, and one ground laurel leaf. Massage the spices into the meat, and tightly roll up the tenderloin starting from the narrow end, ensuring it's evenly thick along its length. Secure the roll with kitchen twine to maintain its shape. Allow it to rest for at least an hour, preferably overnight.
- In a pan, heat the butter until it turns golden brown, and then sear the "rollade" (avoid piercing the meat, as it may release its juices). Pour boiling water into the pan until about half of the rollade is submerged in the liquid.
- Cover the pan and let it simmer. Estimate a cooking time of 45 minutes to 1 hour per kilogram of meat, turning the rollade halfway through this duration. Remove the meat from the pan and let it cool. Serve, cold and thinly sliced.
User Reviews
Overall Rating
4.9
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