Cran-Apple Pork Roulade

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Submitted by Sam_I_Am.


At first, I thought about using half cranberry juice and half apple juice for the liquid. Then I realized that's actually what my bottle of "cranberry cocktail" is. :(


  • 1 C "Cranberry" Juice
  • 1/2 C Cider Vinegar
  • 3/4 C Brown Sugar
  • 1 Shallot (diced)
  • 1 C Dried Apples (chopped)
  • 1 C Dried Cranberries
  • 1 T Ginger (grated)
  • 1 T Mustard Seeds
  • 1/2 t Allspice
  • 1/4 t Cayenne


Bring all of the above to a simmer and cook covered for 20 minutes. Then press out the liquid through a strainer.


On a 3 lb pork loin, cut parallel to the cutting board to "unroll" the meat in half-inch thickness. I found this pretty difficult with a chef's knife, but way easier with an electric. (Yay powertools.)



Spread the filling across the pork, leaving an inch at the wide end.


Roll it up and tie it tight. Bring 1 T of canola oil just to smoking, and sear all sides of the pork.


Stick a probe thermometer in the center meat, and cook at 350 till 135 degrees. (Took about 50 minutes.) Meanwhile reduce the above liquid to a thick glaze. (When I let it cool off the heat, I could turn over the pot w/o the glaze moving. :) )Roll the pork around in the glaze and let it rest for 10 minutes.


Cranberry Vinaigrette[edit]


  • 3 T Red Wine Vinegar
  • 1/3 C EVOO
  • 1/2 C Cranberries
  • 3 cloves Garlic
  • 1/2 t Salt
  • 1/2 t Pepper


Put all the above into a blender. Blend.


I put it on a mixed greens salad with toasted almonds and dried cranberries.


Mix equal parts Vanilla vodka, Cranberry juice, and Raspberry vodka.

Final Plating[edit]

Cut the pork with the electric knife again, and sauce with the remaining glaze.