Pork Roulade with Apple-Raisin Stuffing

Pork Roulade with Apple-Raisin Stuffing
Servings: 4 Prep 15 mins Cook 18 mins Roast 350°F 20 mins


  • 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

Make It

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.