Pork Roulades

Pork Roulades


  • 1 teaspoon olive oil
  • 3/4 cup prechopped onion
  • 3/4 cup chopped Fuji apple
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon cider vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper Cooking spray
  • 1/3 cup no-salt-added chicken stock
  • 3 tablespoons unfiltered apple cider
  • 1 teaspoon Dijon mustard


Step 1:
Preheat oven to 425°.

Step 2:
Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add onion, apple, and garlic; sauté 5 minutes or until tender. Add vinegar and rosemary; cook 1 minute. Place apple mixture in a small bowl. Wipe pan clean.

Step 3:
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Starting from the center, slice each half lengthwise, cutting to, but not through, other side; open so pork is flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle evenly with 3/8 teaspoon salt and pepper. Spread apple mixture on pork. Roll up, jelly-roll fashion.

Step 4:
Return pan to medium-high heat. Coat pan with cooking spray. Add pork, seam side down; cook 4 minutes or until browned, carefully turning occasionally. Place pan in oven. Bake at 425° for 15 minutes or until a thermometer inserted in the center registers 145°. Remove pork from pan; let stand 5 minutes before slicing.

Step 5:
Return pan to medium-high heat; add stock, cider, mustard, and remaining 1/8 teaspoon salt, stirring with a whisk. Bring to a boil; cook 2 minutes. Serve over pork.

1 Comment

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