Bierkutscher Rouladen Beer Coachman Roulade Pork Roulade
Transport your taste buds to the heart of German comfort food with Bierkutscher Rouladen, also known as Beer Coachman Pork Roulade. This hearty, flavor-packed dish features tender pork loin slices rolled around smoky bacon, tangy pickles, and sweet onions, all basted in a rich sauce made from dark beer and beef broth. The roulades are seared to golden perfection before being slowly simmered, resulting in melt-in-your-mouth tenderness and a deeply savory gravy that's perfect for spooning over buttery mashed potatoes or freshly made spaetzle. With the subtle bitterness of beer complementing the robust flavors, this dish is a true celebration of rustic, home-style cooking that brings warmth to the table. Garnished with fresh parsley for a bright finish, this recipe is a must-try for those seeking a cozy yet elegant meal infused with classic German ingenuity.
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Recipe Information
Ingredients
- 4 pieces pork loin slices
- 4 tablespoons yellow mustard
- 4 slices smoked bacon strips
- 2 whole pickles (cut into spears)
- 1 large yellow onion (thinly sliced)
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1.5 cups dark beer
- 1 cup beef broth
- 1 whole bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Lay the pork loin slices flat on a cutting board. Use a meat mallet to pound each slice to about 1/4-inch thickness.
Spread 1 tablespoon of yellow mustard evenly across one side of each pork slice.
Add 1 strip of smoked bacon, a pickle spear, and a few thin slices of onion to the center of each pork slice.
Roll each pork slice tightly, tucking in the sides as you go, and secure with kitchen twine or toothpicks.
Season the rolled roulades with salt and black pepper.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Brown the roulades on all sides, about 2-3 minutes per side. Remove the roulades and set them aside.
In the same skillet, sprinkle the all-purpose flour and stir it into the remaining oil and drippings. Cook for 1-2 minutes to form a light roux.
Deglaze the skillet with the dark beer, scraping up any browned bits from the bottom.
Add the beef broth and bay leaf to the skillet. Stir to combine and bring to a simmer.
Return the browned roulades to the skillet, ensuring they are mostly submerged in the liquid. Cover with a lid and reduce the heat to low.
Simmer for 75-90 minutes, turning the roulades occasionally, until the pork is tender and the sauce has thickened slightly.
Remove the roulades from the skillet and discard the bay leaf.
Serve hot, topped with the sauce and garnished with chopped parsley. Pair with mashed potatoes, spaetzle, or crusty bread.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.5 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2269 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
