A very popular Dutch Christmas dish is rollade, a rolled pork dish cooked in the oven and served in thin slices with a thick gravy and/or cranberry sauce.
Rollade can also be made with chicken or beef, though pork is the meat of choice for this dish.
- 1 kg pork tenderloin (rectangular shape)
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon ground bay leaf
- 100 gr butter
- Season the pork tenderloin (approximately 1 inch thick) generously with salt, pepper, and one ground laurel leaf. Massage the spices into the meat, and tightly roll up the tenderloin starting from the narrow end, ensuring it's evenly thick along its length. Secure the roll with kitchen twine to maintain its shape. Allow it to rest for at least an hour, preferably overnight.
- In a pan, heat the butter until it turns golden brown, and then sear the "rollade" (avoid piercing the meat, as it may release its juices). Pour boiling water into the pan until about half of the rollade is submerged in the liquid.
- Cover the pan and let it simmer. Estimate a cooking time of 45 minutes to 1 hour per kilogram of meat, turning the rollade halfway through this duration. Remove the meat from the pan and let it cool. Serve, cold and thinly sliced.
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