Tuesday, March 22, 2011

Apple and Spinach Pork Roulade Tapas

One of the biggest problems for me being a "Home Chef" is sometimes the creation of new dishes, especially healthy ones. When I was cooking "Full Fat" and "Full Carb" I wasn't concerned with anything but flavor; and I found it easier to create new dishes. Now, my choices are limited but I still enjoy creating new things. 

A roulade can be pretty much anything one likes that is rolled up (traditionally in beef or pork) and filled with your favorite ingredients. You are only limited by your imagination. My take is a "mini" or tapas version, using thin cut loin chops instead of a more traditional pork loin roast.

This is a pretty simple recipe, but is a little bit involved, first preparing the stuffing, and then rolling the roulade, tying them, searing and baking. The result is something that is sure to please everyone in your family, even if they don't like "Healthy" food.


  • 6 Thin cut loin chops, pounded thin
  • 2 medium Gala apples
  • 4-6 cups of fresh spinach ( adjust to your liking) with stems removed using leafs only.
  • 4 medium mushrooms, sliced thin
  • 2 tablespoons of EVOO
  • 2 tablespoons of Reduced fat Feta cheese
  • 1 tablespoon of reduced fat Parmesan cheese 
  • 1/4 -1/2 cup of beef stock
  • 1 teaspoon of salt
  • 1 "dash" of coarse ground black pepper

Preheat oven to 375 degrees. Peel and chop apples into small chunks. In a large pan, heat over medium heat, add 1 tablespoon of  your Evoo to the pan, once the oil starts to shimmer, add the apples. let saute for a few minutes and add the sliced mushrooms to the pan. cook 1 minute. Add the spinach to the pan and cover, stirring occasionally to spinach is wilted. Remove stuffing from pan and put into large bowl. Stir in Feta and Parmesan cheeses and set aside.

With a rolling pin "beat" your pork chops even thinner between two pieces of parchment paper of plastic wrap. Take around 1 tablespoon of your stuffing and put on one end of the pork chop and roll up. Tie each pork roll with two pieces of twine,  Assembly all of your pork rolls. Heat the pan you cooked your stuffing in over medium-high heat. add the remaining 1 tablespoon of EVOO. Once heated, put each of the Roulades inb the pan and sear each side to browned. Remove pork from pan and transer to a baking pan. De-glaze saute pan with beef stock and pour over Pork. Cover with foil and put in preheated oven for 10 minutes. Remove foil and cooking an additional 10 minutes for 20 minutes of cook time. Remove from oven and let rest for 5-10 minutes before serving. Serve with any left over stuffing on top...enjoy!!


  1. This is a very juicy piece of meat. It looks very appetizing!

  2. This look so delicious! Love pork and apples together, classic flavor.

  3. hey Ken.. Its Billie From Orlando I tried this dish last night, I paired it with a Califlower mash and some asparagus... My trainer ask me to type up the reciept for her to give out... Thank you and add more please

  4. Thanks for all the nice comments. No new recipes lately...not because I haven't been cooking, but because on a move to Orlando happening this weekend. New Job, new home, new town.

    Career has kind of taken priority over posting, but will be back to regular postings soon ;)

    Billie, you can click on each post and that post only will pull up and print the page...easier than typing...or simply copy and paste...only thing I ask is give me credit, put my name and copyright on them...unless noted all recipes are my creation unless I say they are from a Top Chef :)