Pork Roulade with Apple and Curry

Name: Pork Roulade with Apple and Curry
Prep time: 35 min
Total time: 2 h 5 min

November 3, 2025

Prep 35 min Total 2 hr 5 min

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 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