Pork Roulade with Apple-Raisin Stuffing

By LKWolfe

Ingredients

• 1 box (6 ounces) pork stuffing mix
• 1 Granny Smith apple, peeled, cored and diced
• 1/3 cup raisins
• 1/3 cup chopped pecans
• 1 large pork tenderloin (about 1-1/2 pounds)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1 tablespoon vegetable oil
• 1/2 cup white wine
• 1 cup low-sodium chicken broth
• 1/4 cup heavy cream

Details

Servings 4
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees F. Prepare stuffing according to package directions and stir in apple, raisins and pecans. Set aside.

2. Place pork on work surface; slice lengthwise almost all the way through. Open and flatten to 3/4-inch thickness.

3. Press stuffing onto pork, leaving a 1-inch border on all sides; set aside remaining stuffing for another use. Starting with a long side, roll up pork to enclose filling. Tie pork with cotton twine at 2-inch intervals to secure. Sprinkle exterior with salt, pepper and rosemary.

4. Heat oil in a large oven-safe skillet over medium-high heat. Cook pork 2 minutes on all 4 sides. Transfer skillet to oven; roast pork at 350 degrees F for 20 minutes or until internal temperature registers 150 degrees F on an instant-read thermometer.

5. Remove pork from skillet and keep warm. Place skillet over medium-high heat and add wine; cook for 3 minutes. Add chicken broth; cook for 4 minutes. Stir in heavy cream and cook for 3 minutes. Serve sauce with pork.