Cranberry/Apple Roulade


1 1/2-2 lbs pork tenderloin

1 1/2 c cubed bread ( small cubes)

1 apple peeled, cored and diced small (you do not want to chunky that you can not roll the pork)

1/2 minced onion

3/4 tsp savory seasoning or sage, thyme

salt & pepper

1 c dried cranberries coarsely chopped (again, so it will be easy to roll)

1 cup of fresh spinach



  1. Butterfly your tenderloin (that means DO NOT CUT ALL THE WAY THROUGH).


Then, find either a grocery bag, or zip lock bag to cover the meat and start pounding the meat ( so to speak) until about 1/8″ thin.  I love using an empty wine bottle as my “beater of choice”


I then trim the edges so it looks nice!!!





Sprinkle a pinch of salt on the inside of the pork.

Combine the bread, apple, onion, sage, pepper, and the remaining salt and spread evenly onto the pork.

Add the spinach and dried cranberries and roll your pork tightly, being sure to leave about an inch of bare pork at the top edge.


Then roll “tightly” leaving room on the edges so stuffing will not fall out. Start with smaller end and roll to longer end

Take your pieces of sting and put underneath the rolled pork and tie on top


Sear the pork over high heat in a cast iron fry pan on the seam side first.


When you have it seared on all sides, put it in the a 425 degree oven for approximately 30-40 minutes, or until the internal temperature reaches 150 degrees.


Let it rest at least 15 minutes, and slice.


Gorgonzola Sauce

1 T butter

1 T flour

1 c 1/2 & 1/2 ( saving the calories!!)

1/4 c white wine

1/4 c chicken broth

1 c crumbled Gorgonzola ( 4 oz)

Melt butter & flour in small saucepan over medium heat and whisk about a minute (this thickens the sauce…it is called a roux)

then add the rest of the ingredients and whisk another minute until desired consistency


****you can mix 1T of flour & 1 T of soft butter and keep on hand if you need to thicken sauces***

***Thank you Phil Wilson the “Baconhound” for the great idea!!!!!