1. Brisket is best to choose with meat layer, it will taste better, but it's a matter of taste, of course. Belly for roll should be large enough in size that it could entirely wrap the tenderloin (or pork chops). If the skin of the belly is not stripped, you need to clean the skin or if you don't like, then just cut it altogether. If the surface of the belly is uneven, with a knife, cutting the brisket across the surface to even up the thickness so that the rolls are cooked evenly. Thickness to leave about 1.5 cm below the roll well curled. Rinse and dry with paper towel. To make vertical cuts (approximately 7 cm across the surface). Well watered the surface of the soy sauce, sprinkle with mixture of peppers and chopped garlic. Stuff the cuts with rosemary (just the needles). Leave to marinate for at least an hour, preferably overnight.

2. Sauerkraut squeeze excess brine. Onion finely chop and fry in clarified butter until transparent. Add the cabbage, juniper berries, Bay leaf and simmer for about 10 minutes under the lid.

3. The apples remove the core and coarsely chop't. Add to the cabbage along with the vermouth and simmer for another 15 minutes until the liquid is evaporated (the last 5 minutes without a lid). Thereafter, the cabbage can be served as a side dish. Perfectly fits the bird.

4. Bacon that has been lightly season with salt and evenly spread the cabbage (after removing the Bay leaf).

5. Rinse tenderloin and Pat dry with paper towel. Put the tenderloin in the middle of the piece and wrap the roll, pulling tightly and securing with cooking string across the surface.

6. With a sharp knife to make punctures on the surface of the skin to have emerged excess fat. If you cook with the skin, it punctures to make sure, then the skin will be tender and juicy. Lay the roll on a baking sheet seam side down, close foil and bake in a preheated 185 degree oven for about 2 hours (time will depend on oven and thickness of the loaf). I checked the readiness of meat with meat thermometer (approximately 75-77 degrees).

7. 20 minutes before ready to remove from the roll of foil, brush the surface released when baking juice and bake for even Browning of the crust. Be careful not to desiccate the crust! To let the loaf stand for about 15 minutes under foil or parchment to make all the juices inside the meat was distributed evenly, and slice with a sharp knife (if serving meatloaf as a main course). If a roll will be served as a cold snack, it is best to prepare the roulade the day before, cool it well and slice just before serving.