Horseradish Pork Rolls – Authentic German Dish

If you don’t know what to cook for  a festive menu, or if you want to cook something special, why don’t you try this recipe? In German we call them “Meerrettich Rouladen”; you probably know the famous beef Rouladen, these ones are made with pork instead of beef. For the meat you would use very thin and sliced pork filet. Potatoes as a side dish are recommended but you can also enjoy them with pasta or  fried potatoes -“Bratkartoffeln”. Happy Cooking!

Ingredients Horseradish Pork Rolls

(serves 4)
2 small onions
1 apple (about 150 g)
4 thin slices pork filet – 180 g each slice
salt, pepper to taste
40 g fresh and grated horseradish
3 tbsp oil
1/8 l vegetable broth and 1/8 l white wine
1/4 l heavy cream
2 tbsp potato starch
2 tbsp lemon juice
1 tbsp sugar
chopped parsley for the potatoes

Cooking Instructions Horseradish Pork Rolls

– Peel onions, cut them in halves and then into quarters; peel apple and cut it in small slices (don’t use core).
– Take the meat, put it on a cutting board, spice with salt and pepper and spread half of the horseradish over each slice. Put on the apple and onion slices as well.
– Roll the meat and with toothpicks make it stick together.
– Brown them in hot oil briefly evenly.
– Add broth and wine, cover with a lid, and let broil for 1 hour or less (cooking time depends on the meat quality).
– When done remove the rolls, keep them covered and warm.
– Add cream and starch to the fond, and bring to a boil. The sauce should have thickened, if not add more potato starch mixed with a little bit of stock.
– Add remaining horseradish, spice with salt, pepper, lemon juice, and sugar to taste.

Serve the rolls with parsley potatoes (peeled and boiled, and sprinkled parsley on top).