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Apple and Rosemary Pork Roulade
1 hour
Main Dish
0 of 1
4(1)
Serving size: about 3 ounces pork and 2 tablespoons sauce
175 cal/serving
Cooking Light
Ingredients
  1. 1tsp (≈4.5gestimated from: Oil, olive, salad or cooking [tsp]) Olive Oil
  2. 3/4cups (≈120gestimated from: Onions, raw [cup, chopped]) Onion chopped
  3. 3/4cups (≈93.8gestimated from: Apples, raw, with skin [cup, quartered or chopped]) Apple, Fuji chopped
  4. 2tsp (≈5.6gestimated from: Garlic, raw [tsp]) Garlic minced
  5. 1tbsp (≈14.9gestimated from: Vinegar, cider [tbsp]) Cider Vinegar
  6. 1tsp (≈0.6gestimated from: Rosemary, fresh [tbsp]) Rosemary chopped
  7. 1lb (453.6glb → g) Pork Tenderloin trimmed
  8. 1/2tsp (≈1.5gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt divided
  9. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  10. 1/3cups (≈80gestimated from: Soup, stock, chicken, home-prepared [cup]) Chicken Stock
  11. 3tbsp (≈46.5gestimated from: Apple juice, canned or bottled, unsweetened, without added ascorbic acid [cup]) Apple Cider
  12. 1tsp (≈5gestimated from: Mustard, prepared, yellow [tsp or 1 packet]) Dijon Mustard
Steps
  1. 1 Preheat oven to 425°.
  2. 2 Heat a large ovenproof skillet over medium-high heat.
  3. 3 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.
  4. 4 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.
  5. 5 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.
  6. 6 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.
  7. 7 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.
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