Tuesday, February 14, 2012

Pork Rouladen with Grapes and Apple Sauce

Even though I have prepared dozens of dishes using pork tenderloin as a main ingredient, I am still amazed at the versatility of this tender cut of meat. In this version I pounded medallions of tenderloin very thin, less than 1/8 inch, and made roulade with ham and cheese. It is lot simpler to prepare and cook than it is to describe it in recipe.


For Rouladen:
1 pork tenderloin cut into 4 equal pieces by weight
4 slices of Swiss cheese or any other melting cheese
4 thin slices of ham
Herbes de Provence
Dijon mustard
Salt and Pepper
Butcher’s twine
2 Tbs. olive oil

For Sauce:
3 shallots or 1/2 onion, finally chopped
1 cup seedless green grapes, cut in half
1 Granny Smith apple, peeled, cored and sliced
1 cup of dry white wine
Worcestershire Sauce
Frank’s Hot Sauce
1 Tbs. Olive oil
1 Tbs. butter

For side:
Mashed potatoes using 3 baking potatoes, Milk, Sour Cream, 1 cup of Green peas, White pepper, Nutmeg and Salt.

Place each pork tenderloin piece between 2 pieces of plastic wrap. With a mallet, lightly pound out the pork very thin, about 1/6 to 1/8 inch. Uncover the pork and season both sides with salt and pepper. Spread thin layer of mustard on one side and lay slice of ham and cheese on top (see picture below). Start rolling from one end while keeping the roll tight. About one turn from the end, fold the sides over and finish the roll. Secure the roll with butcher twine and set aside.
Heat 2 Tbs. of olive oil on medium high heat in heavy bottomed pan. Brown the pork rolls on all sides until golden brown, remove to ovenproof plate and roast in 400 °F oven while you prepare sauce.
Discard oil, add butter and oil and sauté shallots in same frying pan, then add grapes, apple slices, wine, Worcestershire and Frank’s sauce and simmer until apples are very soft and sauce is thick. Remove pork from oven and serve with sauce and mashed potatoes.

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