4 servings
30 minutes
1.5 hours
Medium
Take your Oktoberfest Haus Party to the next level with our German-inspired recipes.
Cut into this rouladen for savory layers of pork (two kinds!), the crunch of pickled veggies, and a kick of mustard. If you’re in the zone, we included a braised red cabbage side dish to round things out.
Be sure to check out these other tasty options:
Oktoberfest Pork Rouladen
Ingredients
4-pound pork loin
2 pounds pickled vegetables
1/2 cup Stout mustard
1 pound bacon
Kosher salt
Black pepper
Rice oil
Step 1
Filet the pork loin lengthwise, roughly 1 inch thick, unrolling the loin as you cut. Place the loin flat on a cutting board and cover with plastic wrap. Using a meat mallet, pound the meat to about 1/2 inch thick. Remove the plastic wrap.
Step 2
Spread the mustard over the inside surface of the meat. First place the bacon on the meat in a solid layer, followed by the pickles in the center of the meat in a straight line. Roll the loin to make a large cylinder roast. Using butcher’s twine, tie the roast every 1 inch to maintain the shape.
Step 3
Preheat the oven to 500° F. Dress the rouladen with oil and season liberally with salt and pepper. Bake for 5 minutes to develop color and begin to render the fat.
Step 4
Drop the oven temperature to 275° F and open the door to cool quickly. Cook the roulade at 275° F for 1 hour or until it reaches an internal temperature of 155° F. Let the loin rest at room temperature for 20 minutes.
Step 5
Cut off the twine and slice the loin into 3/4-inch pieces. Place the meat on a plate and drizzle the pan drippings to garnish.
Braised Red Cabbage
Ingredients
4 pounds red cabbage
1 pound Granny Smith apples
8 ounces bacon
4 tablespoons brown sugar
4 tablespoons cider vinegar
2 tablespoons kosher salt
1 tablespoon black pepper
Step 1
Shred the cabbage to roughly 3/8-inch strips. Dice the bacon into 1/4-inch pieces. Peel and dice the apples into 1/2-inch pieces.
Step 2
In a cold pan over medium heat, add the bacon. Render the bacon, stirring often, cooking to about halfway—don’t let it crisp! Add the cabbage and apples and reduce the heat to medium-low. Stir often until the apples and cabbage begin to soften.
Step 3
Add the brown sugar, vinegar, salt, and pepper and bring to a simmer. Reduce the heat to low, cover with a lid, and simmer for 1 hour.
Step 4
Remove the lid and simmer for an additional 5 minutes, or as needed, to evaporate the liquid. The cabbage should be saucy, not soupy or dry. Adjust with salt and pepper to taste.
