1/3 cup no-salt-added chicken stock (such as Swanson)
3 tablespoons unfiltered apple cider
1 teaspoon Dijon mustard
How to Make It
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.
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made to recipe except didn't add salt to the pan sauce. Not difficult to prep; we made the stuffing and flattened the pork early in the morning, rolled and finished all in the evening. if you've got kids, let them have a go at the rolling & tying. served with mashed yams, cranberry sauce & spinach. great autumn flavors and colors on the plates.
Great recipe. Make sure you pound out the pork very flat and thin so you can roll it and it cooks in the time frame they are aloting. If you don't want to pound I would certainly use this recipe with chops.
Delicious. I cut the vinegar by half and added cider, and also a 1/4 cup of pecan chips to the filling. Note: if you expect the pork to remain rolled up and the filling to remain in the pork, then you must tie this with cotton kitchen twine, or it will just pop open when turned.
I made this with chicken breast pounded thin and rolled with the filling just as described for the pork. It definitely needs to be tied with string to keep the filling inside. Otherwise cooked as described, with less salt in the sauce as one reviewer recommended. 15 minutes in the oven is about right for the chicken roulade, after browning on the stove top. Watch the sauce--it boils away very quickly. Apple juice was an adequate substitute for cider, which I did not have. This was delicious with mashed potatoes and a green vegetable.
We jazzed up this a bit. Brined the pork in apple juice, water, kosher salt and garlic. We added celery to the stuffing. Then we cooked on our rotisserie for about an hour and 15 min, until the center was about 150 degrees. Brushed with apple juice and sugar combo periodically. Let it sit for 10 min before slicing and serving. Ah-ma-zing!
The presentation is super impressive. It just looks great on the table. I didn't do the cooking so I can't say how easy or hard it was to make. One great tip from the cook was to butterfly & pound pork then roll with out stuffing and put in fridge fo a while before stuffing. This helps it hold it's shape. The flavor was good but not super amazing. Some spots were dry so I suspect getting even cooking throughout is tricky.
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