Baked Bacon-Wrapped Pork Roulades

Name: Baked Bacon-Wrapped Pork Roulades
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: France
Ingredients: 4 pork chops (boneless and thinly flattened into cutlets); 200 g of sausage meat (plain); 1 shallot (finely chopped); 2 garlic cloves (chopped); 8 bacon (thin slices); 2 tsp of Dijon mustard; 200 ml of crème fraîche (heavy); 150 ml of white wine (dry); 2 thyme (fresh sprigs); 1 tbsp of olive oil; salt; black pepper (freshly ground)

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These bacon-wrapped pork rolls offer tender, juicy meat under a crispy smoky bacon wrap. Covered in a creamy white wine sauce scented with fresh thyme, they make a comforting dish that is ideal for family dinners, served with a nice homemade mashed potato.

Total time: 55 min
Prep: 20 min
Cook: 35 min
Difficulty: Medium
Per person: €2.88

By the CookinBreak team

Goes well with

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For dessert

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To drink

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Nutrition facts

per serving · estimate

485kcal

Protein44 g37%
Carbs4 g3%
Fat31 g59%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the bacon from shrinking and exposing the stuffing during cooking, overlap each slice by a third and place the roll seam side down in the dish. If you want an even thicker sauce, deglaze the cooking juices left at the bottom of the dish with an extra spoonful of cream just before serving.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 3 months in airtight bags or containers. Freeze cooked.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Prepare the roulades the day before and keep them raw in the fridge in a dish covered with plastic wrap. Cook on the day.

Reheating : How do you reheat it?

Reheat in the oven for 15-20 min at 150°C. Microwave possible, texture altered. Saucepan over low heat with a little liquid.

Variations

Chicken version: replace the pork cutlets with thin chicken or turkey cutlets for very tender meat.
Cheese version: add a stick of Emmental or Comté in the center of the stuffing for a deliciously melty interior.
Alcohol-free version: replace the white wine with a flavorful chicken broth seasoned with a dash of lemon juice, or with water.
Herb version: replace the thyme with rosemary or sage to vary the flavors.

Mistakes to avoid

Leaving the meat too thick: be sure to flatten the cutlets carefully with a rolling pin to ensure even cooking all the way to the center of the stuffing.
Over-salting the stuffing: the bacon already adds a very salty flavor as it cooks, so season the meat very sparingly.
Cooking in an oven that is too hot: above 180°C, the bacon may burn before the pork stuffing is cooked just right.

Frequently asked questions

Can you make this recipe without sausage meat for the stuffing?

Yes, you can fill the inside with a simple sauté of chopped mushrooms with shallot, or a slice of ham and cheese for a cordon bleu-style variation.

How do you know when the pork rolls are perfectly cooked?

The tip of a knife inserted into the center of a roll should come out very hot, and the juices that run out should be perfectly clear, with no pink tint.

What side dish goes well with these bacon-wrapped pork rolls?

Homemade mashed potatoes, fresh tagliatelle or steamed green beans pair perfectly with the creamy thyme-scented sauce.

Does the bacon stay crispy with the sauce in the oven?

Yes, because the sauce is poured only into the bottom of the dish. The tops of the rolls stay exposed to the air and brown in the oven's convection heat.