Apple Pork Roulade With Pinot Noir Sauce Recipes

PORK LOIN WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
• In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
• Serve the pork with generous drizzle of the pinot noir sauce.

PORK ROULADE WITH ROASTED RED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Butterfly the pork loin and pound it out to an even thickness of 1/2 to 3/4 inch.
• Add the broccoli rabe to a large pot of boiling water and cook until just tender, 2 to 3 minutes. Submerge the broccoli rabe in a bowl of ice water until cooled, then wring it out to remove as much water as possible. Roughly chop and add to a medium bowl.
• To the broccoli rabe, add the breadcrumbs, sausage, Parmesan and egg; stir to combine. Lay a large piece of caul fat out on a large, flat work surface. Lay about 6 prosciutto slices in the middle, slightly overlapping. Arrange the flattened out pork loin on top of the prosciutto. Set the sausage mixture on the pork loin and shape it into a neat, even log. Wrap 2 pieces of prosciutto around each end of the log and fold the prosciutto that's underneath up and around the pork. Roll the pork loin around the filling and into a log, wrapping the caul fat around it in an even layer. Tie with butcher's twine to secure.
• Coat a pan with olive oil and place it over medium-high heat. Sear the pork roulade until golden brown on all sides. Transfer to a baking dish and bake 10 minutes (reserve the fat in the pan for the Roasted Red Potatoes). Flip the roulade and continue to bake until the internal temperature registers 150 degrees F, about 10 minutes more. Let rest for 5 minutes, then remove the string. Slice and serve with Roasted Red Potatoes.
• Preheat the oven to 375 degrees F.
• Put the potatoes in a large bowl along with the fat from searing the roulade. Add the Parmesan, garlic, rosemary and some salt; toss to coat. Spread the potatoes out on a baking sheet and bake until tender, 20 to 25 minutes.

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

APPLE PORK ROULADE WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Butterfly the tenderloin by slicing through 3/4 of the meat lengthwise down the center and fold it open like a book.Cover the meat in plastic wrap and pound it with a mallet or rolling pin to flatten it out to 1/2 an inch thickness.
• Spread 2/3 of the surface of the meat with the goat cheese, leaving a strip at the end bare to keep the filling from oozing out. Place the apple slices in two rows lengthwise and add the couscous to the center. Roll the pork up tightly into a roast and secure with four ties of the butcher's twine.
• Heat the oil in a skillet on medium high heat. When hot, almost to smoking point, add the meat and sear on all sides, getting as much carmelization as possible.
• Place the skillet in a 400 degree oven and roast for 25 minutes, or until internal temperature is 165 degrees. Remove from oven and let the meat rest on a cuttong board for ten minutes.
• Meanwhile, put the skillet back on the stove and add the flour to the pan drippings. Wisk together until flour is incorporated and let cook cook for a minute before adding the wine.
• Let the sauce reduce to a desired thickness turn off the heat. Slice the meat and serve with sauce.

MEDITERRANEAN PORK ROULADE

Steps:

• Heat oven to 425°F
• Layer the first 5 ingredients and 2 teaspoons of the seasoning on pork loin. Roll lengthwise; tie at 1-inch intervals with cooking twine.
• Sprinkle with remaining seasoning, salt, and pepper. Place seam side down in pan.
• Cover with foil and roast for 10 minutes. Reduce the heat to 350°F and cook for 1 hour more or until thermometer inserted in meat reads 155°F.