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PostHeaderIcon Rullader with Onion and Wine Sauce

 Rullader

Swedish flagRullader 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. 
RulladerCut pork into 1.4″ slices and pound both sides with meat tenderizer

RulladerRoll each slice and secure with 2 toothpicks

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

RulladerPour sauce over browned rullader

RulladerCrash Hot Potatoes

Fruit SaladFruit salad

Rullader

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