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Apple and Rosemary Pork Roulade
servings
Ingredients
  1. 1 tsp Olive Oil
  2. 3/4 cups Onion chopped
  3. 3/4 cups Apple, Fuji chopped
  4. 2 tsp Garlic minced
  5. 1 tbsp Cider Vinegar
  6. 1 tsp Rosemary chopped
  7. 1 lb Pork Tenderloin trimmed
  8. 1/2 tsp Kosher Salt divided
  9. 1/4 tsp Black Pepper
  10. 1/3 cups Chicken Stock
  11. 3 tbsp Apple Cider
  12. 1 tsp 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.