Juicy Pork Roulades with Mushrooms and Cheese, Baked in the Oven

Juicy pork roulades with mushrooms and cheese are tender cutlets wrapped around a fragrant mushroom filling, seared in a skillet, then finished in the oven. The result is a beautifully browned crust on the outside and a creamy, savory mushroom aroma inside — the kind of comforting, polished dish that disappears quickly from the table.

Ingredients

• Pork loin or tenderloin, thinly sliced — 600g (1.3 lb)
• Button mushrooms — 300g (10.5 oz)
• Yellow onion — 1
• Garlic — 2 cloves
• Hard cheese — 80g (3 oz)
• Sour cream, 20% — 2 tbsp
• Butter — 20g (1.5 tbsp)
• Vegetable oil — 1 tbsp
• Mustard — 1 tsp
• Paprika — 1 tsp
• Salt — 1 tsp
• Ground black pepper — 1/2 tsp
• Parsley, chopped — 2 tbsp
• Broth, meat or vegetable — 100ml (1/2 cup)
• Toothpicks — 8

Step-by-step recipe

1. Prepare the meat: slice the pork into thin cutlets, cover with plastic wrap, and gently pound to about 5 mm thick. Season with salt, pepper, and paprika, then brush with mustard. Let it marinate for 10–15 minutes.
2. Make the filling: finely chop the onion, mushrooms, and garlic. In a skillet, melt the butter with the vegetable oil, sauté the onion until soft, add the mushrooms, and cook until the excess moisture evaporates. Add the garlic during the last minute.
3. Stir in the sour cream, mix until smooth, and warm for 1 minute. Remove from the heat, fold in the chopped parsley and grated cheese, then let the filling cool slightly.
4. Form the roulades: spoon 1–2 tbsp of filling onto one edge of each pork cutlet, roll up tightly, and secure with toothpicks.
5. Quickly sear the roulades over medium heat on all sides until golden brown, about 2–3 minutes. Transfer to a baking dish.
6. Pour the broth into the dish, cover with foil, and bake at 190°C (375°F) for 15 minutes. Remove the foil and bake for another 7–10 minutes until juicy and nicely browned.
7. Let the roulades rest for 5 minutes, remove the toothpicks, and serve hot.

Serving and storage

Serve with mashed potatoes, pan-fried seasonal vegetables, or a crisp green salad. They are excellent with a creamy sauce or a light pan jus made from the baking dish. Leftovers keep well in an airtight container for up to 2 days and can be reheated in the oven under foil with a splash of broth.

Nutritional value per serving

Calories	468 kcal
Protein	39g
Fat	29g
Carbohydrates	6g
Fiber	1.5g
Sugars	3g
Sodium	820 mg

Tips and variations

• Chicken breast or thinly pounded beef also work well; adjust baking time according to thickness.
• For a deeper flavor, add a few sautéed wild mushrooms or a pinch of smoked paprika to the filling.
• Choose a cheese that melts well: Gouda, Muenster, or pizza mozzarella.
• To help the roulades hold their shape, tie them with kitchen twine or chill for 15 minutes before searing.
• Without an oven: simmer the roulades gently, covered, in 150ml (2/3 cup) broth for 20–25 minutes.

Frequently asked questions

Can I make this without cheese?

Yes, you can leave out the cheese. Increase the sour cream to 3 tbsp or add 1 tbsp of soft cream cheese to keep the filling moist and creamy.

What can I use instead of sour cream in the filling?

Heavy cream, 30–40 ml (2–3 tbsp), works well, or you can use Greek yogurt. If using yogurt, add a pinch of nutmeg to round out the flavor.

How do I know when the roulades are done?

The juices should run clear when pierced, with no pink tinge. The internal temperature should be about 160–162°F (70–72°C) for pork.