Pork zrazy with beets and cranberries (Polish-modern) - photo 1
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Pork zrazy with beets and cranberries (Polish-modern)

Pikantne Main Dishes Regional Cuisine of Poland 90 min Hard 22 wyświetleń ~39.86 PLN * - (0)
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Description

A modern interpretation of classic roulades: thinly pounded pork loin rolled with a filling of roasted beets, pickled cucumber, sautéed onion, smoked bacon, and juicy dried cranberries. The dish combines the sweet and sour notes of beetroot and cranberry with the smoky aroma of bacon and tender pork. Serve with mashed potatoes or buckwheat and fresh dill — it looks stunning on a white platter with a creamy beet sauce. This dish makes a visual impression (the intense red of the beetroot contrasted with a golden crust) and a flavor impression (the sweet-sour, smoky, and creamy contrast).

Ingredients Used

Ingredients (20)

Servings:
4
  • Pork loin 800 g
  • Beets (raw) 400 g
  • Dried cranberries 80 g
  • Smoked bacon 100 g
  • Pickled cucumber 1.5 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Chicken egg 1 szt. (~60 g)
  • Wheat flour 100 g
  • Breadcrumbs 100 g
  • Rapeseed oil 30 g
  • Butter 50 g
  • Vegetable broth 500 ml
  • Apple cider vinegar 15 ml
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Dill 0.5 pęczek (~10 g)
  • Potatoes 5.3 szt. (~800 g)
💰 Szacowany koszt dania: ~39.86 PLN (9.96 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the beets with a brush under running water, then dry. Wrap each beet individually in aluminum foil (this prevents them from drying out) and place them on a baking sheet. Put them in an oven preheated to 200°C and bake for 40-50 minutes, until the center is soft when pierced with a knife (the time depends on the size of the beets). After baking, set aside to cool, peel off the skin (it will come off easily if you hold the beets with a towel) and grate on a coarse grater.

Use kitchen gloves to remove the hot beets. If you have small beets, 40 minutes will be enough; large ones may need up to 60 minutes. You can also boil the beets in water for 40-50 minutes — they will be less intense in flavor.
2

Soak the dried cranberries in warm water (about 50°C) and let them sit for 10 minutes to soften. After 10 minutes, drain in a sieve and drizzle with a teaspoon of apple cider vinegar to add a slightly tangy note.

Ingredients: Dried cranberries, Apple cider vinegar
If you want a stronger sweetness, soak the cranberries in warm apple juice or a small amount of red wine. Make sure the cranberries are not hard before adding them to the filling.

Filling

3

Peel and finely dice the onion. In a pan, heat 20 g of butter with 1 tablespoon (15 g) of rapeseed oil, add the onion and sauté over medium heat for 6-8 minutes until soft and slightly golden. Add 2 cloves of garlic (chopped) and sauté together for 1 minute. Drain and set aside to cool.

Ingredients: Onion, Butter, Rapeseed oil, Garlic
Use a pan with a diameter of 24-28 cm. Fry over medium heat, stirring with a wooden spoon every 30 seconds — the onion should not burn, but should become translucent and take on color.
4

Cut the bacon into small cubes and fry in a dry pan for 4-5 minutes until the fat is rendered and the pieces are crispy. Drain on a paper towel. Finely chop the pickled cucumber. In a large bowl, combine the grated beets (about 400 g), drained cranberries, fried bacon, cucumber, and cooled onion with garlic. Add 1 egg, 40 g of breadcrumbs (about 2/5 of the portion), 1 g of salt, a pinch of pepper, and marjoram. Mix the filling thoroughly — it should be compact and slightly sticky; if it is too wet, add 1-2 tablespoons of breadcrumbs.

Ingredients: Dried cranberries, Smoked bacon, Pickled cucumber, Onion, Breadcrumbs, Salt, Black pepper, Marjoram
Stir with a wooden spoon; the filling should hold its shape but not be dry. Check the taste of the filling (a small amount): it should be sweet and sour with a noticeable bacon flavor.

Shaping

5

Cut the pork loin into 8 equal slices (about 100 g each). Place each slice on a board between two layers of plastic wrap. Use a meat mallet and gently pound from the center towards the edges until each slice reaches a thickness of about 4-5 mm and has a rectangular shape. Do not pound too hard — the meat should remain intact.

Ingredients: pork loin
Use a meat mallet with ridges and make short, controlled strikes. If you don't have plastic wrap, use parchment paper. The flattened slices should be even, which will make rolling and frying evenly easier.
6

In the center of each flattened slice, evenly place about 2 tablespoons of filling (spread evenly, leaving a 1–2 cm margin at the edges). Tightly fold the sides inward, then roll along the longer side so that the filling is securely enclosed. Tie each roll with kitchen twine in 2–3 places or secure with toothpicks. If you tend to have cracking, you can use a few extra strips of bacon to wrap the roll.

Ingredients: pork loin, Smoked bacon, Dried cranberries, Pickled cucumber
Use kitchen twine and scissors to cut off the excess. The roll should be tight, so the filling does not leak out during frying and baking.
7

Prepare three bowls: in one, all-purpose flour, in the second, beaten egg (leftover from the filling), in the third, breadcrumbs. Coat each roll first in flour (shake off the excess), then in egg, and finally in breadcrumbs. Arrange the coated rolls on a baking sheet and set aside for 10 minutes — the coating will stabilize slightly.

Ingredients: Wheat flour, Breadcrumbs
If the coating doesn't stick, chill the rolls in the fridge for 10-15 minutes. Use a flat tray to prevent the coating from breaking off during transfer.

Frying and baking

8

In a large ovenproof skillet, heat 1 tablespoon (15 g) of canola oil. Sear the roulades in batches over medium-high heat for 2-3 minutes on each side, until the coating turns golden brown. Do not move them too often — allow a nice crust to form. After browning, return all the roulades to the skillet.

Ingredients: Rapeseed oil, pork loin
The best is a heat-resistant or cast iron skillet — it allows you to transfer it to the oven without pouring it into another dish. Searing should seal in the juices of the meat; if the coating browns too quickly, reduce the heat.
9

After frying, pour 300 ml of hot vegetable broth into the pan (leave the remaining 200 ml for the sauce), add 15 g of butter and cover with a lid. Place the pan in the oven preheated to 180°C and bake for 25-30 minutes. The meat is ready when the internal temperature of the rolls reaches 70°C and the sauce is gently bubbling under the lid.

Ingredients: Vegetable broth, Butter, pork loin
Use a kitchen thermometer: 70°C is a safe temperature for pork loin. If you don't have a thermometer, check by cutting into one of the pieces — the juices should be clear, the meat juicy, not raw.

Sauce

10

Remove the pan from the oven, carefully transfer the rolls to a plate and cover with foil to rest for 5-7 minutes. Place the pan over medium heat on the stove. Add the remaining 200 ml of broth and 50 g of 18% cream, stirring with a wooden spoon to scrape the browned flavors from the bottom. Add the remaining 60 g of grated beets (if any) and the drained cranberries, season with 1 g of salt and a pinch of pepper. Cook the sauce for 4-6 minutes until slightly reduced and thickened. Taste and adjust with 5 g of apple cider vinegar if you need more acidity.

Ingredients: Vegetable broth, 18% cream, Dried cranberries, Apple cider vinegar, Salt, Black pepper
Do not bring the sauce to a rapid boil after adding the cream, as it will curdle. If the sauce is too fatty, add a little lemon juice or more apple cider vinegar.

Serving

11

Place the roulades on a platter, drizzle with the sauce from the pan (leave a few nice pieces of bacon and cranberries for decoration). Sprinkle with freshly chopped dill (optional). Serve with hot mashed potatoes or buckwheat as an alternative.

Ingredients: pork loin, 18% cream, Dill
Use a wide platter so the rolls are not tightly packed. Allowing the meat to rest for a short time (5-7 minutes) helps the juices distribute evenly throughout the meat, making the dish juicier.

Final tips

12

Remove the kitchen twine before serving (it's easiest to cut it with scissors and take it off). If the sauce is too thin, remove the rolls, cook the sauce for a shorter time, or add 1 teaspoon of flour mixed in 2 tablespoons of cold water, adding gradually and stirring until it thickens.

Ingredients: Wheat flour, 18% cream
Before serving, taste the sauce and adjust the seasoning to your liking. A common mistake: too intense pounding of the meat (it falls apart) or too high frying temperature, which dries out the rolls — keep an eye on the time and temperature.

Fun Fact

💡

Zrazy is a traditional dish of Polish and Lithuanian cuisine; originally made with beef, but pork variants also exist regionally. The combination of beetroot and cranberry is a modern variation on local flavors — the tartness of the cranberry highlights the earthy taste of the beetroot.

Best for

obiad rodzinny święta wiosenne kolacja dla gości

Tips

🍽️ Serving

Serve the roulades hot, drizzled with sauce. They pair well with mashed potatoes, buckwheat, or celery puree. Add fresh dill or parsley for a color contrast. A light red wine or apple and cranberry compote complements the dish nicely.

🥡 Storage

Store the chilled roulades and sauce separately in an airtight container in the refrigerator for up to 2 days. To reheat, transfer the roulades to an ovenproof dish, pour the sauce over them, and heat in the oven at 160°C for 12-15 minutes, until hot in the middle. Do not thaw or re-fry for too long, as the meat will dry out.

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