Apple and Rosemary Pork Roulade

Don't let the word 'roulade' scare you off of this recipe. Basically, that's a fancy way to say "a bunch of stuff rolled up in a big hunk of pork". But, roulade sounds so much nicer, right?

I found this recipe in a magazine and went to the store that day to buy the things I needed to make it. Gotta say, it ranked right up there as one of the best dinners I've made in a long time. All of us inhaled it. And inhaled it so quickly that I didn't even think to snap a picture of it until it was completely gone. Sorry, next time I'll be more proactive.

This dish screams fall to me. Pork, Apples, onion, garlic and served along side a big scoop of stuffing - oh man, I want to make it again tonight.

Here's what you do. (Note the things that I did differently in parenthesis out to the side of the recipe).

Apple and Rosemary Pork Roulade

1 tsp. Olive Oil (I used probably 1/2 TBSP)
1 Medium Onion, Chopped
1 Fuji Apple, peeled and chopped
2 tsp. minced fresh garlic
1 TBSP Cider Vinegar
1 tsp. Fresh chopped rosemary (I used dry and probably used 1/2 tsp)
1 (1-1.5 lb.) pork tenderloin, trimmed
Salt and pepper
Cooking Spray

For Sauce:
1/3 Cup chicken broth
3 TBSP Apple Cider (not vinegar)
1 tsp. Dijon Mustard

Preheat oven to 425

Slice pork lengthwise, cutting to, but not through the other side. Open and lay flat and then place on saran wrap and pound out until it is all the same thickness. Salt and pepper meat and set aside.

Heat large oven proof skillet over medium-high heat. Add oil, swirl to coat. Add onion, apple and garlic to pan and saute 5 minutes or until tender. Add vinegar and rosemary; cook 1 minute.

Spread apple mixture evenly over meat and roll up from the long end. Securing with twine or toothpicks. Wipe pan clean and spray with cooking spray, heat back to medium high heat and brown meat well on all sides for about 4-5 minutes total. Place pan in oven and cook 15 minutes or until no longer pink (15 min was perfect for mine). Remove from pan, place on plate or cutting board and cover with foil. Let stand while making sauce.

Return pan to med-high heat and add, apple cider, chicken stock and mustard and a dash of salt. Bring to a boil and whisk pan drippings with sauce for 2 minutes. Serve over pork.

Photo Found Here


**I served it with chicken flavored Stove Top Stuffing and cooked green beans and sliced potatoes together as our veggie. Also, I made the sauce, but the pork was SO tender and flavorful that you could totally skip that step. If you love a light sauce, by all means, make it, but if you would prefer to not mess with it, you won't be missing much.

City Chicken

The name of this one can fool you - it's called City Chicken, but it's not chicken at all. This recipe is made with a pork tenderloin and it's really good. My mom gave me this recipe a while back and I made it last night and knew I needed to post it after my whole family ate every last bite! It's very easy to put together and is perfect served over mashed potatoes. Since Mike and I are trying to eat healthier than our norm, I served the girls mashed potatoes and served ours over brown rice. Great both ways - so whichever you like better is just fine. Enjoy!

City Chicken

2 lbs. boneless pork loin, cut into cubes
1/2 Cup Flour
1/2 tsp. Garlic Salt
1/4 tsp. Pepper
1/4 Cup Butter or Margarine
3 Tbsp. Vegetable Oil
1 Pkg. Dry Onion Soup Mix
1 Can (14 oz.) Chicken Broth (I used low sodium/fat free)
1 Cup Water

Combine flour, garlic salt and pepper on a plate and roll pork loin cubes in mixture until coated. In a large skillet, heat butter and oil over medium heat. Brown pork, turning frequently. Drain off excess oil/juices. Sprinkle with soup mix and add broth and water. Reduce heat, cover and simmer for 1 hour. If desired, thicken pan juices with corn starch. Serve over hot mashed potatoes or rice. 4 Servings.

Browning away in the skillet

Simmering in sauce

The girls plate - with yummy mashed potatoes and green beans

Crock-Pot Pork Chops with Apples and Stuffing

That's a HUGE recipe title, isn't it? I didn't know what else to call it. I could have just called it "delish", cause it is! My friend from St. Louis sent this to me a couple of months ago and I've made it twice now. Once in the oven and then once in my crock-pot and they turned out a lot more tender in my crock-pot so that's the version I'm going with from now on. If you like the pork/apples/stuffing combo - this one is a winner! A little sweet, little savory and oh so good! Here's what you need:

Pork Chops with Apples and Stuffing

4-5 Boneless Pork Chops
1 Can Apple Pie Filling
1 Box Chicken Flavor Stove Top Stuffing
Salt and Pepper, to taste

Lightly season pork chops with salt and pepper on both sides. Pour can of apple pie filling in the bottom of the crock-pot. Place pork chops on top and cook on low for 6 hours or on high for 4 hours. About 10 minutes before you are ready to serve, cook Stove Top Stuffing as according to package directions. Spread over pork chops and serve.

Serve with a veggie or any sides you might like with pork!

Crock Pot Pork Chops in Gravy

My mom called me the other day and told me about these pork chops. I'm pretty sure that she just made this recipe up in her head. She said that they turned out so good and very tender - so I had to try them. I made them last night and they were a hit with everyone! My house smelled so good while they were cooking that I almost couldn't wait until 5:00 to eat them! I served them with brown rice, green beans, apple sauce and crescent rolls. I'm sure they would be great with mashed potatoes too!

Crock Pot Pork Chops in Gravy

4 Boneless Pork Chops (Mine were fairly thin cut)
1 Can Cream of Mushroom Soup (I used the 98% fat free and you couldn't tell the difference)
1 Packet Dry Onion Soup Mix
Salt and Pepper to taste

Brown pork chops in a skillet in a little bit of olive oil for about 3 minutes per side. While those are browning, mix the two soups together. Place pork chops in crock pot and pour soup on top. Cook on low for 6-8 hours or on high for 3-4 hours.

Happy cooking, everyone!!