[acf field=’ingredients’]
- Preheat oven to 425°.
- Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add onion, apple, and garlic; sauté 5 minutes or until tender. Add vinegar and rosemary; cook 1 minute. Place apple mixture in a small bowl. Wipe pan clean.
- Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Starting from the center, slice each half lengthwise, cutting to, but not through, other side; open so pork is flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle evenly with 3/8 teaspoon salt and pepper. Spread apple mixture on pork. Roll up, jelly-roll fashion.
- Return pan to medium-high heat. Coat pan with cooking spray. Add pork, seam side down; cook 4 minutes or until browned, carefully turning occasionally. Place pan in oven. Bake at 425° for 15 minutes or until a thermometer inserted in the center registers 145°. Remove pork from pan; let stand 5 minutes before slicing.
- Return pan to medium-high heat; add stock, cider, mustard, and remaining 1/8 teaspoon salt, stirring with a whisk. Bring to a boil; cook 2 minutes. Serve over pork.
Yield: Serves 4 (serving size: about 3 ounces pork and 2 tablespoons sauce)
Nutritional Information (Amount Per Serving):
Calories: 181, Fat: 4.1g, Saturated fat: 1g, Monounsaturated fat: 1.7g, Polyunsaturated fat: 0.6g, Protein: 24.7g, Carbohydrate: 9.6g, Fiber: 1g, Cholesterol: 74mg, Iron: 1.3mg, Sodium: 343mg, Calcium: 17mg
