Don't let this fancy name throw you . . . 'roulade' may sound hoity toity but it really just means a roll. In this case we're speaking of a stuffed pork tenderloin. Nothing to make you run for the hills.
Pork and apples are fall flavours - anyone who has been following this blog for awhile knows that when the days get shorter and the temperatures drop my stomach and mind starts to crave what I call 'fall flavours'. I think that the folks at Cooking Light must be of a similar mind for they featured this recipe in their October edition - just in time for me!
If you're like me and you crave 'fall foods' you won't go wrong with this one. of course,t he fact that there are only 181 calories in a serving just make it better and better!
Apple and Rosemary Pork Roulade
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 (such as Swanson)
3 tablespoons unfiltered apple cider
1 teaspoon Dijon mustard
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.
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.
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.
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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