Cran-Apple Pork Roulade

Stuffing

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. :(

Ingredients

• 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

Method

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

Ingredients

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

Method

Put all the above into a blender. Blend.

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

VCR

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

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