Rosemary-Apple Pork Roulade

Rosemary-Apple Pork Roulade

So, I know that we’ve only just crested the hill into autumn and summer is still clinging in the air, but since I was ready for fall about a month and a half ago, I’d say this recipe is right on time.

Alright, maybe I’m a little too eager to say goodbye to summer. But really, can it ever be too early to start looking forward to apple season? Of course not. There’s just no way. Throw in some rosemary, and autumn’s arrival is nearly impossible to resist.

Now, as a former vegetarian, my experience is a little lacking when it comes to fine-tuning recipes involving meat. However, as the current girlfriend of a guy who is almost exclusively a carnivore, I’m learning—fast—and, I have to admit, loving it.

Pork is without question one of my favorites, and when its wrapped around warm apples and rosemary, something downright magical happens. I have a theory that it needs to be autumn (or, ya know, almost) for this recipe to truly come together perfectly. But I think that’s simply because its flavors are so quintessential of the season, through and through. You can’t help but appreciate it more once the nights are longer and leaves cover the ground.

This recipe goes perfectly with sweet potatoes and a sturdy, fruity wine.

Rosemary-Apple Pork Roulade

1 (1-lb.) pork tenderloin
1 tbsp and 1 tsp olive oil, divided
5 cloves garlic, minced and divided
1/2 tsp salt
1/2 tsp black pepper
1/2 cup onion, diced
1 cup fresh apple, peeled and chopped (I used Fuji, which worked wonderfully, but any crisp, firm apple will do)
5 cloves garlic, minced and divided
1 tbsp fresh rosemary, chopped
1 tbsp cider vinegar
1 (1-lb.) pork tenderloin
1/2 cup white wine
1/3 cup apple cider (or apple juice)
1 tbsp Dijon mustard

Preheat oven to 425°F.

Prepare tenderloin by trimming away any extra fat. Lay flat and slice into the loin lengthwise but stop about 1/2 to 1/4 inch short of cutting through to the other side. Open and continue slicing, “unrolling” loin as you go until the meat is flat and even (this doesn’t have to be perfect – just try to get a wide, flat piece of meat to work with). Place plastic wrap over the loin and gently pound with a meat tenderizer or skillet.

Take about 3 cloves of minced garlic and sprinkle with 1 tsp of olive oil and dash of salt. Use the side of your knife to press and combine until you have a garlic paste. Rub mixture onto the flat tenderloin. Season with a little more salt and pepper and set aside.

In a large, ovenproof skillet add 1 tbsp olive oil and sauté onions, apple, and remaining garlic over medium high heat until tender (about 7 minutes). Add rosemary and vinegar, then continue to sauté for another 2 minutes.

Flip pork and spread apple-rosemary mixture over its surface, leaving a 1/2 inch border. Roll up “jelly-roll” fashion.

Add a little more olive oil to the skillet (or coat with cooking spray) and set to medium-high heat. Add pork, seam side down, and brown for about 4 minutes. Carefully turn every few minutes to sear all sides.

Place skillet in oven and bake roulade for about 15 to 20 minutes. After baking, remove pork from pan and set aside to rest.

Return skillet to medium-high heat and use wine and cider to deglaze the pan. Whisk in mustard, salt and pepper to taste, and bring to a boil.  Cook until slightly reduced and serve over sliced pork.