Pork Meat Roulette

Savory is not the first taste that comes to mind when we think of making a roulette. We think of roulettes as dessert – the more common cake roulette. Well, broaden your horizons, because that is not the only way to roll! This Pork Meat Roulette is a fairly special traditional recipe that is usually passed down in the family and mostly brought out for special occasions. It is unique, scrumptious and perfect for your Christmas dinner!

Special dishes like these sometimes intimidate people. And that is partly due to the steps involved in its making. This roulette recipe may seem like a hassle to make but it’s really not as complicated as it may look and is absolutely worth it. It has exceptional flavor and disappears quickly.

Traditionally, it is most commonly served as a side dish, even if there is already a main meat dish served. There’s something satisfying in having another meaty flavor boost on your holiday dinner plate. And because it is usually made for major holiday meals or life events, it earned itself a reputation of being sort of a “special occasion” treat.

Slices of these very tasty rolls can also make incredible and attractive canapes for parties. Leftovers make fantastic snacks, simply placed on top of Homemade French Bread afterward. They are also perfect to serve with dishes such as Rich N’ Creamy Potato Casserole and Cabbage Carrots and Peppers Salad. I hope you love it as much as we do!

Pork Meat Roulette Ingredients

• Port Lion Top Boneless Roast

• Vegetta
• Mrs. Dash seasoning
• Garlic powder
• Dry parsley
• Sea salt
• Black ground pepper
• Butchers twine

Pork Meat Roulette Instructions

Measure out all dry ingredients: Vegetta, Mrs. Dash seasoning, garlic powder, dry parsley, sea salt, and freshly ground black pepper. Combine and set aside until ready for use.

Cut each piece of lion pork in half (to get 4 chunks). Slice each chunk into 2 sheets (or strips) about 1/4 inch thick. You should end up with 8 thin sheets of meat.

Place all the meat into a bowl. Season with prepared seasoning mix and marinate for at least 4 hours.

Work with one sheet at a time. Layout a sheet on a cutting board or clean working surface. Using a Meat tenderizer beat one side of the sheet to make it somewhat flatter. Then roll it up tightly and tie both ends with butcher twine. Repeat this process with the remaining meat.

Pork Meat Roulette Baking Instructions

Transfer all meat rolls onto a baking sheet lined with aluminum foil. Bake in a preheated oven to 400 F (204 C) for 1 hour and 15 minutes or until golden in color. Remove from the oven and cool the rolls to room temperature before transferring them into a covered storage container.

Store rolls unsliced in the refrigerator in the container covered with a lid until needed. Slice before serving.

It’s a staple in every Slavic household. It might also surprise you, but this particular meat roll-up is best served cold, which also distinguishes it from the main hot meat dish. In another traditional touch, we usually serve these meat rolls with a dollop of Ukrainian spicy red horseradish beet sauce (for which I will eventually post an eye-watering strong homemade version for you).

If you make this Pork Meat Roulette recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 

5 from 2 votes

Print

Pork Meat Roulette

Prep Time

25 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 40 mins

 

This Pork Meat Roulette is a fairly special traditional Ukrainian recipe that is usually passed down in the family and mostly brought out for special occasions. It is unique, scrumptious and perfect for your Christmas dinner!

Keyword: baked meat rolls, Christmas dinner, crowed pleasure, holiday side dish, Pork Meat Roulette

Servings: 8 roulettes

Author: Valya’s Taste of Home

Ingredients

Pork Meat Roulette Ingredients

• 5 lbs. (2.3 kg) – pork lion top boneless roast
• 1 tbsp. – Mrs. Dash seasoning
• 1 tbsp. – Vegetta
• 1 tsp. – garlic powder
• 1 tsp. – dry parsley
• 1 tbsp. – sea salt
• 1 tsp. – freshly ground black pepper
• Butchers twine

Instructions

Pork Meat Roulette Instructions

1. Measure out all dry ingredients: Vegetta, Mrs. Dash seasoning, garlic powder, dry parsley, sea salt, and freshly ground black pepper. Combine and set aside until ready for use.
2. Cut each piece of lion pork in half (to get 4 chunks). Slice each chunk into 2 sheets (or strips) about 1/4 inch thick. You should end up with 8 thin sheets of meat.
3. Place all the meat into a bowl. Season with prepared seasoning mix and marinate for at least 4 hours.
4. Work with one sheet at a time. Layout a sheet on a cutting board or clean working surface. Using a Meat tenderizer beat one side of the sheet to make it somewhat flatter. Then roll it up tightly and tie both ends with butcher twine. Repeat this process with the remaining meat.

Pork Meat Roulette Baking Instructions

1. Transfer all meat rolls onto a baking sheet lined with aluminum foil. Bake in a preheated oven to 400 F (204 C) for 1 hour and 15 minutes or until golden in color. Remove from the oven and cool the rolls to room temperature before transferring them into a covered storage container.

2. Store rolls unsliced in the refrigerator in the container covered with a lid until needed. Slice before serving.

Need more meat recipes? Here are some to choose from:

• Rosemary Cranberry Chicken Thighs
• Wild Crab Fritters
• Teriyaki Glazed Chicken Wings
• Standing Bon-in Ribeye Roast
• Tender and Juicy BBQ Baby Back Ribs
• Easy Baked Meatballs
• Tasty Chicken Fritters
• Buckwheat Meatballs in Cream Sauce
• Breaded Parmesan Chicken Skewers
• Turkey and Pork Meat Patties

Check out all Christmas recipes HERE.

Kitchen items I used in making this recipe:

(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)

Love this Pork Meat Roulette Recipe? Please Save and Pin on Pinterest!

This is an updated recipe. The picture (below) is from December 29, 2014, when the recipe was originally posted.

Love What You See? Please Share!