Rullader is simply browned small rolled pork and is extremely delicious in my opinion (and the family) but what made it really special was the sauce that was just full of flavor. This was our Sunday dinner today along with Crash Hot Potatoes from The Pioneer Woman’s website and a simple fresh fruit salad of watermelon, cantaloupe melon and grapes.

Ingredients:
Makes 20 rullader, serves 5-6

• 2 1/2 lb. bonless pork roast
• salt/pepper

Sauce:

• 1 onion, chopped
• 1 T karo syrup
• 1 T bouillion (Better Than Bouillion)
• 1/4 C red wine
• 2 C water
• 1 tsp black pepper

Do this:

Cut pork into 1/4″ slices cutting across the meat. Pound with a meat tenderizer on both side of each peice. Roll tightly securing with 2 toothpicks and brown both sides in oil until dark brown. Place browned rullader on platter and cover to keep warm while you make the sauce. Reserve any oil and browned bits in the pan and saute the onions until translucent. Drizzle onions with Karo syrup and let boil for a couple of minutes then add the rest of the ingredients and simmer for 10 minutes to evaporate the wine’s alcohol adding more water as necessary. Thicken sauce with a tablespoon of flour (Wondra) and pour over rullader. 
Cut pork into 1.4″ slices and pound both sides with meat tenderizer

Roll each slice and secure with 2 toothpicks

Brown the rolled meat in oil until well browned on both sides

Pour sauce over browned rullader

Crash Hot Potatoes

Fruit salad

 My recipe blog would not be complete without everyone’s favorite – Swedish Meatballs! This recipe is the way my husband’s family makes them in Sweden without any changes and to be authentic you should serve lingonberries and mashed potatoes with the meatballs.  
In my opinion, lingonberries are somewhat similar to cranberries but much much better… sweeter and no skin of the fruit like you find with cranberries. I think most grocery stores sell lingonberries at least they do at our local stores. We normally fry the meatballs but this time we used the oven to do the browning which made it much easier and no greasy spattered stove top! This is how we will be making them from now on as we were very impressed with the ease and the taste.   
This recipe calls for 4 pounds of meat which will give you plenty of leftovers and enough for open face Meatball Sandwiches.  

Ingredients:
Make approximately 100 meatballs

• 2  lb ground beef
• 2  lb ground pork
• 1  medium onion, minced (we use the handy chopper)
• 1  C  fine ground bread crumbs
• 1/2 C water or milk
• 2  eggs
• 1 1/2 tsp salt
• 1 tsp pepper

Do this:
Put all ingredients into a large 5 qt. bowl and mix with hands until well blended. Form into small balls and place on a well greased 17″ x 11″ jelly roll pan. Bake at 395º F for 15 minutes then roll the meatballs around a bit and bake for an additional 15 minutes or until browned. Place browned meatballs in a covered casserole dish to keep warm and proceed baking the remaining meatballs.
Serve with lingonberries and mashed potatoes. Want your mashed potatoes to taste exceptional? Use whipping cream instead of milk – oh so good!!

Place the meatballs on a jelly roll pan and bake at 395º

Bake until nicely browned

Felix Lingonberries

 
Beautiful lingonberries

Swedish meatballs (Köttbullar), lingonberries and mashed potatoes

This was a tasty meal on this cool and rainy Sunday. The rosemary and thyme spices added a nice flavor to the pork and the bow tie pasta made the meal a bit more special. Fresh asparagus is in season and readily available so I used it for the vegetable… it was pencil thin and extremely tender.
Recipe adapted from Swedish food blog Kryddburken

Ingredients:
Serves 10

• 2 lbs. pork tenderloin
• 1 tsp karo syrup, white
• 1 leek sliced and quartered
• 2 T beef bouillon (Better Than Bouillon)
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp black pepper
• 2-3 C water
• 1 C whipping cream
• 1 can mushrooms

Do this:
Cut pork into small pieces and brown small amounts at a time in frying pan using half oil and half margarine. Pour the syrup on the meat while browning as it helps with browning. After all meat has browned, add the water, chopped leek, spices and bouillon – simmer for 45-60 minutes in covered dutch oven. You may add more water if sauce evaporates. Add the cream and drained mushrooms before serving and thicken sauce with flour.
Serve with bow tie pasta, fresh asparagus and green salad.

 Brown the pork in oil and margarine. Adding a small amount of Karo syrup helps with the browning

 Place the browned pork in a dutch oven

 Slice the leek and then cut in quarters

 Fresh asparagus made a nice compliment to this meal

 Add the mushrooms and cream then thicken sauce with flour