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Apple and Rosemary Pork Roulade

Course: Main Course
Servings: 0

Ingredients

  • 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

Instructions

  • Preheat oven to 425°.
  • 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.

Notes

Recipe By: Cooking Light
OCTOBER 2012
Serving Size: 4
Nutritional Information:
Amount per serving
Calories: 181
Fat: 4.1g
Saturated fat: 1g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.6g
Protein: 24.7g
Carbohydrate: 9.6g
Fiber: 1g
Cholesterol: 74mg
Iron: 1.3mg
Sodium: 343mg
Calcium: 17mg