Apple and Rosemary Pork Roulade

Kind of a lot of work but it was a tasty dish! The hardest part is cutting and pounding the pork tenderloin.

Excellent! Fun Fall meal.

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.

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.

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.

Perfect early autumn meal! I added fresh grated ginger root to the apple, onion, and garlic mixture, which paired perfectly with the apple and pork flavors. Go easy on the salt when making the pan sauce - I found that the chicken broth supplied enough. I added a splash of heavy cream to the pan sauce for added richness.

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!