aspen mitchell

For this recipe you will need:
Pork tenderloin

apples ( I used 3)

onion

garlic

Apple cider vinegar

apple juice

stone ground mustard

salt & pepper

kitchen string

vegetables for roasting (I used brussel sprouts and red cabbage)

fruit preserves

butter

Step 1:  Butterfly the tenderloin.  This works best with a sharp knife! Cut down the center of the tenderloin, lengthwise, but do not cut all the way through.  Rest the knife in the center cut you’ve created and slice sideways through the tenderloin in one direction.  Go slowly and unroll the tenderloin as you go.  Repeat on the other side.  The tenderloin should now be flat.  You may pound flat with a meat tenderizer to make it more even.  Salt and pepper the meat and rub the stone ground mustard into the top of the meat.  Set this aside while preparing the stuffing.

 The stuffing is made with onions, garlic and apples.  Since this is going inside the rolled up meat, I would recommend dicing up the onions, garlic, and apples as finely as you can.  The smaller, the better!

Saute the garlic, onions, and apples together.  I used bacon fat, but you can use whichever you prefer, such as olive oil or butter.  One the onions and apples soften, add apple cider vinegar and apple juice for more flavor.  Let it simmer and cook down for a bit.

 Spoon the stuffing on top of the tenderloin.  Try to leave a small margin around the outside edge because the stuffing will spread out as you roll it up.  This could get messy. Take one of the short ends and roll.  Tie it up tightly with kitchen string.  I tied three loops.

Brown the rouladen on the stove before baking.  Bake in the oven for half hour at 425 degrees F.

 Meanwhile, prepare your veggies for roasting.  I used red cabbage, brussel sprouts, and more apples!

 I also prepared a marinade, to drizzle over the rouladen and veggies.  I took some fruit preserves, in my case some cherry jam, and let it melt a bit with some butter.  I used the same pan that I sauteed the stuffing in, to grab some of that leftover apple flavor!

 Remove the rouladen after half hour and turn it over.  Place the veggies in the same pan around the rouladen and drizzle the marinade over everything.  Put back in the oven for another half an hour, you can reduce the heat to 350 degrees F.

 I served mine with spaetzle!  It reminded me of eating dinners at my Oma’s when I was a girl.  Rouladen is a traditional German dish made with pork, beef, or veal, wrapped around a filling made of bacon, pickles, mustard, and onions.  Its often served with cabbage, roasted vegetables, or spaetzle.  The term roulade comes from the french word rouler, which means “to roll”.