Yummy pork….I really can’t get enough of it. Last week I made bacon and it was freaking fantastic. I will post that recipe later this week.
That is some seriously sexy bacon. It was so easy that I cannot take the credit. The beauty is in the heritage local pork not anything I did. More on this later…
About the pork roulade, now that took a bit of work and was worth it. Pork loin is such a wonderful cut of meat to work with but does not have much flavor. When I design a recipe for pork loin I make sure that there are added ingredients that will increase flavor and compliment the tender pork.
In this recipe I cut the pork into thin sheets and added a thick layer of dried apples, garlic and lots of fresh sage making sure to season the meat before rolling. I rolled the pork into roulades and tied the bundles with kitchen twine. Check out this great video on how to cut your pork for a roulade.
Pork and fruit are a classic combination. The mild flavor of pork is fabulous with sweet fruit and savory garlic and onions. You can get creative and use dried apricots, pears, raisins or peaches. The dried fruit helps absorb the white wine and creates a full flavored filling. When you use fresh fruit the moisture from the fruit and the wine will run out of the filling and pool on the pan during cooking. Dried fruit will keep the moisture and flavor in the filling.
- 1 (2lb) Pork Loin Roast, butterflied
- 2 teaspoons olive oil
- 1 cup dried apples
- 3 cloves finely minced garlic
- ⅓ cup finely diced onion
- 2 tbs fresh minced sage
- 1 cup white wine
- Sea salt and freshly ground pepper to taste
- Preheat oven to 425°.
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, apple, and garlic; sauté 5 minutes or until tender. Add wine and fresh sage; cook 1 minute. Place apple mixture in a bowl and use a paper town to whip the 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 salt and pepper. Spread apple mixture on pork. Roll up, jelly-roll fashion. You can tie the pork with kitchen twine or leave it untied. I like to tie my pork up for a secure roll and the inside stuffing will stay put.
- Return pan to medium-high heat. Coat pan with 1 teaspoon olive oil. Add pork, seam side down; cook 4 minutes or until browned. Turn the pork roulade and brown each side. Have patience as this may take about 10 minutes. Place pan in oven. Bake at 425° for 20 minutes or until a thermometer inserted in the center registers 145°. Remove pork from pan; let stand 5 minutes before slicing.