I also added pecans to the filling, and a small amount of fresh minced ginger. I wrapped it in bacon.. tied it up, seared and then put in the oven. It was very good. My family liked it.
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.
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.
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!
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.
Kind of a lot of work but it was a tasty dish! The hardest part is cutting and pounding the pork tenderloin.
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.
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.
Excellent! Fun Fall meal.