Mushroom-stuffed pork roulades in the air fryer are my take on the Ukrainian kruchenyky: thin slices of pork tenderloin that are pounded flat, filled with fried mushrooms and onion, and rolled up tightly. The name comes from the Ukrainian word for twisting or rolling, which is exactly what the dish is all about. The roulades are not breaded, so it is the tender meat and the dark mushroom filling that get to shine through.
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In the air fryer, the roulades turn golden from the paprika oil while the inside stays juicy. Meanwhile, a creamy sauce of crème fraîche and dill simmers, taking the place of the Ukrainian smetana. With soft mashed potatoes on the side, you have a dish that works just as well for Sunday dinner as for guests.
Table of Contents
Why I love mushroom-stuffed pork roulades in the air fryer
I love dishes where the work is in the preparation and the air fryer handles the rest, and this is one of them. The filling is fried, the meat is pounded and rolled, and then the roulades just need 15 minutes at 180 °C with a single turn along the way. They do not need to be browned in a pan first, so there is no grease splatter on the stove, and your hands are free for the sauce.
The second argument is the taste. Mushrooms that are fried completely dry with onion, garlic and butter become concentrated and almost meaty, and the parsley freshens up the filling. Because the pork tenderloin is pounded out to about 4 mm, it becomes tender in no time, and the sweet paprika gives the roulades colour without any breadcrumb coating.
What sets kruchenyky apart from other roulades?
Roulades exist in many kitchens, but they are far from alike. Classic beef rolls are made from beef and simmer for a long time in gravy, and Spanish flamenquines are pork rolled around ham and then breaded, so they get a crisp crust. Kruchenyky are something else: pork, mushroom filling and no breadcrumb coating. In Ukraine they are served with a smetana sauce. In the air fryer I bake them golden and serve the sauce on the side, so the surface does not turn soft.
My kitchen test of mushroom-stuffed pork roulades
I tested the roulades in my Philips XXL, where all eight fit in a single layer with a little air between them. At 180 °C they cooked for 8 minutes, were turned with tongs and cooked for 7 more minutes. Afterwards the meat thermometer showed 70 °C in the middle of a roulade, and the meat was cooked through but still juicy. If the core temperature has not been reached, they need 2-3 more minutes at the same temperature.
I have also made them in the Cosori Dual Blaze, which has one basket with heating elements both above and below the food. Here the underside turned out just as golden as the top, but I still turn the roulades halfway, as the recipe says. In a smaller air fryer I make them in two batches instead of squeezing them together. Allow 40 minutes of preparation for the filling, pounding and rolling, and give the roulades 5 minutes of rest before the toothpicks are removed.
Let the filling cool completely before you roll. Cold, dry filling gives tight roulades that stay closed in the heat.
Tips and tricks from the author: Morten Jensen
Common mistakes and how to avoid them
The most common mistake is filling the roulades while the filling is still warm or wet. Then the filling gives off steam, which pushes them open from the inside. Fry the mushrooms until the pan is completely dry, and let the filling cool on a plate for about 15 minutes. The next mistake is slices that are too thick or uneven. They are hard to roll tightly and do not finish at the same time, so pound them out evenly to about 4 mm between two pieces of cling film. The third mistake is placing the roulades in the basket at random. Always place them seam side down with a little air between them. That way they close themselves as the meat contracts, and the hot air can circulate all the way around.
How to serve mushroom-stuffed pork roulades
The roulades can be served whole or cut diagonally so the filling shows, and the warm crème fraîche sauce always goes with them. These side dishes go well with the roulades:
- Soft mashed potatoes that soak up the sauce
- Pickled cucumbers as a tangy counterpoint to the creamy sauce
- Fresh cabbage salad with a crisp bite
- Boiled buckwheat as an Eastern European alternative to mash
Storage and reheating
Store the roulades and the sauce separately. The roulades can be kept covered in the fridge for up to 3-4 days. Reheat them in the air fryer at 170 °C for 6-8 minutes, until they are heated through. They can also be frozen for up to 3 months and thawed in the fridge overnight before they are reheated. The crème fraîche sauce can split when thawed, so it is best made fresh.
Mushroom-stuffed pork roulades are a dish where a little care in the preparation can be tasted on the plate. Keep the filling cold and dry, put the seam side down and use the meat thermometer, and you will get golden, juicy roulades every time.
FAQ
The core temperature in the middle of a roulade should be 70 °C. If it has not been reached after 15 minutes at 180 °C, cook the roulades for another 2-3 minutes.
Yes. Pork leg schnitzels can replace the tenderloin, so you do not have to cut the meat yourself. Chanterelles and other wild mushrooms can be used in season instead of regular mushrooms.
Yes, 18% crème fraîche gives a lighter sauce. It should only be warmed gently and never boiled, otherwise it will split.
Recipe
Mushroom-stuffed pork roulades in the Air Fryer
Cooking Guide
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Cost of the dish
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Cutting board
- 1 Chefs knife
- 1 Frying pan
- 2 Plate
- Plastic wrap
- 1 Meat mallet
- 16 Toothpick
- 1 Small bowl
- 1 Brush
- 1 Tongs
- 1 Meat thermometer
- 1 Small saucepan
Shopping list
Ingredients
- 600 g pork tenderloin (Rind removed)
- 1 tsp salt
- 0.5 tsp black pepper (Freshly ground)
- 1 tbsp rapeseed oil (For brushing)
- 1 tsp paprika (Sweet)
Mushroom filling
How to make it
Mushroom filling
- Finely chop 400 g mushrooms, 1 pcs onion and 2 clove garlic, keeping the garlic separate. The more finely the filling is chopped, the tighter the roulades can be rolled.
- Melt 15 g butter in a frying pan over medium-high heat. Sauté the mushrooms and onion for 8-10 minutes, stirring regularly, until all the moisture has evaporated and the mixture is golden and dry. Stir in the garlic for the last minute.
- Set aside 3 tbsp of the filling for the sauce. Spread the rest out on a plate and let it cool completely, about 15 minutes. The filling must be cold and dry, otherwise it will steam the meat from the inside and the roulades will open up.
Preparation
- Cut 600 g pork tenderloin into 8 slices of equal thickness while the filling cools. Place the slices one at a time between two pieces of cling film and pound them flat with a meat mallet until they are about 4 mm thick.
- Season the slices on one side with 1 tsp salt and 0.5 tsp black pepper.
- Spread the cooled filling over the seasoned side of the slices, about 1 heaped tbsp on each, leaving a 1 cm border around the edges.
- Fold the long sides in slightly over the filling and roll up each slice tightly from one short end. Secure the seam with 1-2 toothpicks, pushed in flat along the roulade.
- Stir 1 tbsp rapeseed oil and 1 tsp paprika together in a small bowl and brush the roulades all over.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Place the roulades in the basket in a single layer, seam side down, with a little space between them so the hot air can circulate around them.
- Cook the roulades at 180 °C for 8 minutes.
- Turn the roulades with tongs and cook them at 180 °C for another 7 minutes, until golden.
- Use a meat thermometer to check that the core temperature in the middle of a roulade is 70 °C. If it has not been reached, cook the roulades for another 2-3 minutes at 180 °C.
Sauce and serving
- While the roulades are cooking, put the 3 tbsp of filling you set aside into a small saucepan together with 2 dl crème fraîche and 0.5 dl water. Heat the sauce over medium heat and let it simmer for 3-4 minutes.
- Place the roulades on a clean plate and let them rest for 5 minutes. Then remove all the toothpicks.
- Serve the roulades whole or sliced diagonally, with the warm crème fraîche sauce and mashed potatoes.
Our notes for the recipe
The filling must be both cold and dry before it goes onto the meat. Fry the mushrooms until the pan is completely dry, and let the filling cool on a plate. Warm or wet filling creates steam, which pushes the roulades open. Always place the roulades in the basket seam side down, so they close themselves as the meat contracts in the heat. Variation:
Kruchenyky are made in many versions in Ukraine. Stir 50 g grated cheese or a chopped hard-boiled egg into the cooled filling, or use chanterelles and other wild mushrooms when they are in season. Pork leg schnitzels can replace the tenderloin, so you do not have to cut the meat yourself. Using 18% crème fraîche gives a lighter sauce, but it should only be warmed gently and never boiled, otherwise it will split. Serving:
In Ukraine the roulades are served with a smetana sauce, which is replaced by crème fraîche here. Soft mashed potatoes are the natural side dish, and pickled cucumbers or a fresh cabbage salad give a tangy contrast to the creamy sauce. Portion size:
The recipe makes 8 roulades, which is 2 per person. If your air fryer is smaller, you can make the dish in two batches. Storage:
Store the roulades and the sauce separately. The roulades freeze well, but the crème fraîche sauce can split when thawed and is best made fresh.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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