Apple Stuffed Pork Roulade Recipe

Pork roulade with boneless pork shoulder in oven turns out great. Stuffed with apples for a sweet savory dinner, you can use a roast too, cut thin and roll all together. A high protein meal that comes out moist and fork tender.

Stuffed Pork Roast

The basics steps to make this are to; lay out the meat on a clean work surface. If it is a thick hunk still you will want to use a sharp knife to slice it as you turn it so you have a thinner long piece you can fill with all the goodies. If you still think the layer is too thick, you can pound with a meat mallet to achieve an even thickness – or use Thin Pork Chops in Oven that won’t take nearly as long to make or cook.

Season both sides of the pork slices with salt and black pepper or herbs of your choice for added flavor if you like. Spread your chosen filling evenly over the top layer, leaving a border around the edges. Carefully roll from one end to the other so that the filling is enclosed. Secure with kitchen twine or toothpicks to hold them together.

How to Cook Pork Roast

Below we explain how to bake this in the oven. I like the texture you get from that with a bit of crisp on the outside. Alternatively you could use our 3 Ingredient Pork Roast Slow Cooker, but with the filling.

• 2 lbs. pork boneless shoulder used with fat side left on, loin or roast works well too
• Salt and pepper
• Coriander
• 1/3 tsp thyme
• Sage
• 1-1.5 c chicken broth
• 3 apples
• Small onion diced
• 3 tbsp minced garlic
• Butter
• 1/2 c chicken broth

Another great cut to use for this is a pork picnic roast that is boneless and lean. With that you can slice, or cut with a sharp knife as you turn it over so that it is sliced thinner but in a long piece that stays connected. Easier to roll up in this fashion if you have a steady hand to do so.

You’ll want a roasting pan for this ideally. If you don’t have this exactly, a 9×13″ pan will work just fine. A pan is needed to saute the apples and onions until softened too.

Pork Shoulder in Oven

If you want to use this cut but can only find one with a bone, it is still possible. How to remove bone from pork shoulder steps are below;

Place the pork shoulder on the cutting board with the bone side facing up. Locate the bone by feeling for it or visually identifying it. In a pork shoulder, the bone is typically the shoulder blade bone. Start by making a shallow incision along the length of the bone to expose it. This will create a guide for your knife.

• Insert the boning knife along the exposed bone, using it to gently separate the meat from the bone.
• Follow the contours of the bone while keeping the knife as close to the bone as possible.
• As you work, use your fingers to help separate the meat from the bone. Be careful not to cut yourself.
• Continue to cut around the bone, gently separating the meat from the bone until you’ve completely removed it.
• After removing the bone, inspect the meat for any excess fat, cartilage, or tough connective tissue, and trim it away as needed.

Run your fingers through the meat to ensure there are no small bone fragments left behind. Remove any if you find them. Then you can proceed with slicing into 1/2 inch thick pieces and slightly overlapping them to make a base you can fill and fill up, securing with twine at the end.

How to Butterfly Pork Loin

Place the pork loin roast on the cutting board with the fatty side down. Hold your knife parallel to the cutting board and make a horizontal cut into the center of the pork loin, about 1/3 of the way up from the bottom (the side farthest from you). Be careful not to cut all the way through; you want to create a “hinge” on one side.

Open up the pork loin like a book, so it lies flat. Use your hand to gently press down on the top to help flatten it further. If it doesn’t open evenly, you can make slight additional cuts as needed. If the butterflied loin is still too thick, you can place it between two sheets of plastic wrap and gently pound it with a meat mallet

Apple Stuffed Pork

Preheat the oven to 340 F. Fry the onion in butter or olive oil in a skillet over medium heat and add after 5 minutes the garlic. Fry everything together for 2 minutes on low heat. Add chopped apples to the pan with onions. Stir and fry everything together for another 6-7 minutes, or until the apples are soft.

• Add about 1/2 cup of broth, as well as 1/2 of the salt and spices. Stir.
• After another 5 minutes, the apples will become very soft and almost all the liquid will evaporate. Remove from heat.
• Gently cut the roast, boneless shoulder or Boston Butt (not all the way through) to form slices about 1/2-inch thick so that they can be spread with the stuffing and rolled up.
• Season with salt and pepper the pork with remaining amount and add spices and herbs.
• Spread the layers of pork with the apple filling. Roll so that all the filling is inside. The skin will be on the bottom.
• If you want to ensure it doesn’t roll up, set 3 pieces of baking twine on cutting board, on that will be on top, middle and bottom of the roll.
• Set filled roll on top and tie to secure.
• Place the pork skin side down in a roasting dish. Pour in broth, and more slices of apples if you like. Cover the roasting dish with foil (or a lid) and place in the oven. Bake for 60 minutes cooking time.

Remove the foil, increase the temperature to 400 F and bake for another 15 minutes. Just like with our Crockpot Pork Chops With Apples, always ensure internal temperature is at 145 before you remove and enjoy it. After this, remove from the broth, allow to rest for 10 minutes before slicing to serve.

Stuffed Pork Loin

You could puree the broth/apple mixture in the pan and thicken with cornstarch or flour on the stovetop until thicker to make a sort of pork gravy. This easy pork recipe doesn’t have to be done just for special occasions either, once you get the hang of it you’ll want to do this all year long.