Harvest Medley Pork Loin Roulade
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Ingredients
- 3lb boneless pork loin
- 1 granny smith apple, peeled and cubed
- 1 yellow pear, peeled and cubed
- 1 whole white onion, cut in 1/4” slices
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 cup brown sugar
- 3 cups chicken stock
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped and toasted
- 10 1/2” slices of baby brie (the rounds were 1” in diameter by 1/2” thick) – you may need more or less depending on the length of the pork loin
- 10 pieces of kitchen twine about 14–18” long
Instructions
- Preheat oven to 325F.
- Rinse the pork and pat it dry.
- Butterfly the roast by first cutting lengthwise about halfway through the roast.
- Then angle the knife and cut horizontally almost all of the way through, on both sides.
- Cover with 2 layers of plastic wrap.
- Pound with a meat mallet to flatten as much as possible. The meat should be in a rectangle shape.
- Remove plastic wrap.
- Sprinkle pork with salt and pepper and set aside.
- In a medium skillet over medium-high heat, add the butter and oil.
- When melted and the butter just starts to bubble, add in the onion slices.
- After 5 minutes sprinkle in the 1/2 teaspoon of sugar and stir. This helps with the caramelization process.
- Allow to sauté for 10-15 minutes or until they are softened and translucent and start to caramelize. Watch the heat so they don’t burn. Reduce to medium or medium-low if they brown.
- Add in the apple and pear chunks and stir to combine.
- After 3 minutes sprinkle in the cranberries and pecans.
- Add in 1 cup of stock and stir to combine.
- Allow to cook 5-10 minutes, the stock should reduce considerably.
- Add in the chili powder and brown sugar.
- Stir and once the mixture thickens, remove from heat.
- Allow to cool slightly (`5 minutes), spread the stuffing all over the surface of the pork leaving a 1” edge all the way around.
- Nestle the brie rounds in a line, length-wise from end to end.
- Starting at the edge closest to you (the smallest side), roll up tightly and secure with kitchen string tied at 1” intervals.
- In a roasting pan lined with a rack, lightly spray the rack then place the pork loin, seam side up.
- Add the remaining chicken stock in the bottom of the pan.
- Cook for 60-75 minutes or until the internal temperature reaches 165.
- Remove from the oven and cover with foil for 10 minutes to rest.
- Place the pork roulade on a cutting board, remove the twine and cut in 1” sections.
Notes
If you’re a fan of pork you can easily do the same this with boneless chicken breast. I would first pan sear the chicken breasts once they are rolled/tied. I would cook then at 425 for 10-15 minutes or until the internal temperature reaches 165F.