Pork Roulade

Share to Facebook Share to Twitter Share to Google Share to Pinterest
The ‘piece de resistance’ of any dinner party. Carefully crafted to balance flavours, textures and sauces to once and for all hail you king of the dinner party circuit.
Preparation time
Cooking time


Celeriac Mash:

500g celeriac, peeled, cut into 3cm pieces

500g dutch potatoes, peeled, cut into 3cm pieces

1/3 cup milk

50g butter, melted

Salt and black pepper, to taste

Sous Vide Pork Roulade:

1.5kg pork loin

4 medjool dates, stones removed

2 onions, quartered

2 cloves garlic

2 slices white bread

1 granny smith apple, peeled, core removed

2 Tbsp olive oil

1 Tbsp fresh thyme

1 Tbsp fresh sage

1 Tsp fennel seeds

Salt and black pepper, to taste

Pork Crackling:

500 pork skin

2 Tbsp salt

2 Tbsp white vinegar

Caramelised Apples:

3 granny smith apples, peeled, core removed

2 Tbsp honey

Creamy Mustard Sauce:

1 Tbsp olive oil1 onion, finely chopped

1 clove garlic, crushed

1/4 cup white wine

1 Tbsp grainy mustard

1/4 cup thickened cream

2 Tsp lemon juice

Salt and black pepper, to taste


Celeriac Mash:

1. In a larger pot place the celeriac and potatoes. Cover with water.

2. Place over medium heat and cook for about 30mins or until the celeriac is very tender.

3. Drain the celeriac and potatoes and place into large bowl.

4. Add milk and butter and mash using the Masher attachment on your Sunbeam StickMaster until smooth. Season to taste with salt and pepper.

Sous Vide Pork Roulade:

1. Fill your Sunbeam Sous Vide with water and set temp to 65˚C.

2. Place all of the ingredients (except the pork) into your Sunbeam Food Processor and pulse until a smooth paste. Season with salt and pepper.

3. Place pork loin, skin side down, onto a clean work surface.Rub the flesh side with the stuffing mixture. Season generously with salt and pepper.

4. Start rolling the pork loin tightly from the widest side. Try to roll as tight as possible.

5. Using kitchen twine, tie the roast at 2cm intervals to hold the shape.

6. Place your pork loin inside a FoodSaver bag. Vacuum seal using your Sunbeam FoodSaver.

7. Place the rolled pork loin into your Sunbeam Sous Vide. Set time for 12 hours.

8. Take the pork out of the Sous Vide. Remove the foodsaver bag and remove the kitchen twine.

9. Preheat oven to 180˚C.10. Heat oil in a large frypan over medium high heat. Add pork and cook for 5 mins, turning, or until a golden brown colour.

11. Place on a tray and put in oven. Cook for 10 mins.

12. Remove from oven and allow to rest for 10 mins.

Pork Crackling:

1. Line tray with baking paper.

2. Rub the pork skin with salt and vinegar. Place on prepared baking tray and refrigerate overnight, uncovered.

3. Preheat oven to 180˚C.

4. Place pork skin a clean tray lined with baking paper. Top with another baking tray (the pork skin should be wedged between two baking trays).

5. Bake for about 30 mins until golden brown and crunchy.*This can be purchased from your local butcher.

Caramelised Apples:

1. Preheat a grill to High. Grease a baking tray.

2. Cut apples into quarters.

3. Place on prepared baking tray. Brush with honey.

4. Grill for 5 mins or until apples are golden brown. Flip and repeat on other side. Set aside.

Creamy Mustard Sauce:

1. Heat oil in your Sunbeam Frypan on medium heat.

2. Add onion and garlic. Cook for 5 mins or until golden.

3. Add white wine and allow to reduce by half.

4. Add mustard and cream. Bring to a simmer. Season to taste with salt and pepper.

5. Add lemon juice. Set aside.


1. Add a dollop of celeriac mash to each plate. Using the back of a spoon make it into a wide circle, enough to place two slices of roulade.

2. Place two 2cm thick slicesof roulade on top of the mash.

3. Add two large shards of pork cracking.

4. Finish with apple slicesand creamy mustard sauce.