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Harvest Medley Pork Loin Roulade

  • Author: The Kitchen Whisperer

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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 1418” long

Instructions

  1. Preheat oven to 325F.
  2. Rinse the pork and pat it dry.
  3. Butterfly the roast by first cutting lengthwise about halfway through the roast.
  4. Then angle the knife and cut horizontally almost all of the way through, on both sides.
  5. Cover with 2 layers of plastic wrap.
  6. Pound with a meat mallet to flatten as much as possible. The meat should be in a rectangle shape.
  7. Remove plastic wrap.
  8. Sprinkle pork with salt and pepper and set aside.
  9. In a medium skillet over medium-high heat, add the butter and oil.
  10. When melted and the butter just starts to bubble, add in the onion slices.
  11. After 5 minutes sprinkle in the 1/2 teaspoon of sugar and stir. This helps with the caramelization process.
  12. 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.
  13. Add in the apple and pear chunks and stir to combine.
  14. After 3 minutes sprinkle in the cranberries and pecans.
  15. Add in 1 cup of stock and stir to combine.
  16. Allow to cook 5-10 minutes, the stock should reduce considerably.
  17. Add in the chili powder and brown sugar.
  18. Stir and once the mixture thickens, remove from heat.
  19. Allow to cool slightly (`5 minutes), spread the stuffing all over the surface of the pork leaving a 1” edge all the way around.
  20. Nestle the brie rounds in a line, length-wise from end to end.
  21. Starting at the edge closest to you (the smallest side), roll up tightly and secure with kitchen string tied at 1” intervals.
  22. In a roasting pan lined with a rack, lightly spray the rack then place the pork loin, seam side up.
  23. Add the remaining chicken stock in the bottom of the pan.
  24. Cook for 60-75 minutes or until the internal temperature reaches 165.
  25. Remove from the oven and cover with foil for 10 minutes to rest.
  26. 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.

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