Pork Roulade with Apple and Curry

Pork Roulade © kvalifood.com

Pork roulade with apple and curry is a classic Danish rolled roast with a mildly exotic touch. The filling of apple and onion keeps the meat moist, and the curry sauce is made from the cooking juices in the pot. Serve with fluffy rice and apple wedges with orange juice.

Ingredients

Yields 4-6 servings

  • 1 kg boneless pork shoulder, neck, or lean belly, for rolling
  • 1-2 tart apples
  • 2 medium onions
  • 1 tbsp oil
  • 1/2 tsp curry
  • salt, pepper

Sauce

  • 1 onion, grated
  • 1 garlic clove, crushed
  • 1 apple, coarsely grated
  • 1-2 tsp curry
  • 400-500 ml (1 3/4-2 cups) stock
  • 2-3 tsp cornstarch
  • optional: 50 ml (3 tbsp) double cream

To serve

  • boiled fluffy rice
  • apple wedges with orange juice

Directions

Filling

Peel the apples and cut into cubes. Finely chop the onions. Sauté both in half the oil until the onions are translucent. Sprinkle in the curry and let it cook briefly. Set aside.

Roulade

Season the inside of the meat with salt and pepper and spread the filling evenly. Roll the meat tightly and secure with meat skewers or kitchen twine at 3-4 cm (1-1.5 inch) intervals.

Browning and braising

Brown the roulade on all sides in the remaining oil in a heavy-based pot. Remove the meat. Sauté the grated onion, crushed garlic and coarsely grated apple in the fat. Sprinkle over the curry and let it cook for 1-2 minutes. Add the stock, salt and pepper. Return the roulade to the pot, reduce the heat and put the lid on. Braise covered for 1-1.5 hours.

Sauce

Remove the meat and keep it warm. Skim the fat from the juices. Mix the cornstarch with a little water or cream and whisk into the boiling juices. Simmer for 5 minutes and strain the sauce.

Serve

Remove the skewers and slice the roulade. Serve with rice, curry sauce and apple wedges.

Notes

  • Brown the curry briefly in the pot before adding the stock — it adds more depth to the sauce
  • Tie the roulade at close intervals so it holds its shape during cooking
  • Alternative filling: roasted tomato wedges, chopped browned onion and dried sage
  • Freezes for up to 3 months