So tradition in my family has always been you have pork on New Year’s Day. That being said I bought a 3lb pork loin, sauerkraut and all the stuff that would go with my New Year’s pork. Well the day before Mama Fantabulous called and asked us to come for dinner on New Year’s day. And one thing I’ve learned is when Mama calls, you never say no *wink* Actually I’m glad she did as I was still feeling pretty crappy from being sick so really the last thing I wanted to do was cook. Now granted typically when I make a pork loin I just throw the puppy in the crock pot, add the sauerkraut and stuff and let it cook itself. But honestly even that seemed like an effort.
However I still had that pork loin in the fridge. Sure I could have wrapped it and thrown it in the freezer but honestly I probably would have forgotten about it. I love pork but I don’t make it that often. So the next day t I knew I had to make it and of course I forgot about tossing it in the crockpot prior to going to work which meant I had to cook it the ‘real’ way – as in the oven. LOL I know, such an issue, right? haha
Well since I already had the apple and pear (I put that in my sauerkraut) I knew I wanted to incorporate that. However I wasn’t feeling the sauerkraut. I kind of OD’d on my Quintessential Perfect Reubens over Christmas and was kind of sick of it. So I 86’d the kraut but I still had the apple and pear. That’s when I thought about doing a Roulade. A Roulade is a fancy schmancy word for something ‘rolled’. Typically a roulade is an European dish that consists of meat that has a filling in it and then ‘rolled’ like a jelly roll. Yeah I could have said “Stuffed Pork Loin Jelly Roll” but that just sounds gross. Saying “Harvest Medley Pork Loin Roulade” sounds UBER complicated, UBER snobby and totally sophisticated. Like this is one of those names where you should have your pinkie in the air, your head tilted back slightly and lips pursed after you say it. Ya know, fancy schmancy! Again, this is another one of those dishes that just the mere name would shut the pie hole of that witchy judgmental person in your life (we all have one, don’t we?!).
So I got to butterflying and pounding (seriously, the meat mallet is the BEST stress reliever in the kitchen EVER!), slicing and chopping, sauteing and stuffing, rolling and tying. Yeah.. that was a lot of ‘ings’! LOL But it’s soooooooooooo totally worth it!
This isn’t complicated but it does have a lot of steps. I’d definitely say to take your time in this. If you aren’t comfortable in butterflying the pork loin, ask your local butcher to do it for you. Heck as him or her if you can watch how they do it so you can take notes and learn.
Now this stuffing I’ve also used in chicken too and it is FAAAAAAAAAAAAAABULOUS! I love the fact that not all stuff HAS to have bread and eggs in it. Sometimes I don’t want that heaviness that you get from ‘typical stuffing’.
After about an 75 minutes she was done. LOOK how beautiful she is! I may or may now have picked off some of exposed filling. *psst- it’s super hot when it comes out of the oven! *psst 2 – it’s super awesome when it comes out of the oven!
After letting it rest of 10 minutes so the juices could redistribute back in it and not ooze out when I cut it, she was ready to be stripped of her strings and sliced…
God, that sounds so dirty *blush*
Just look how juicy and tender it looks! The exposed stuffing caramelized and the inside stuff was so tender and sweet. PERFECT compliment to this pork loin!
I mean LOOK just how juicy that is! It was so good; SO GOOD! Even if you don’t like pork, I’m telling you.. make chicken or turkey this way!Print
- 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 Tbl butter
- 1 Tbl olive oil
- 1/2 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp 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
- 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 tsp 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.
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.