This dish is best when given time for flavours to blend, and allows for a wide serving window. At such a low oven temperature, the pork will not toughen and the apples will tend to hold their shape. If you wish to have a firmer baked apple, return them to the casserole in the last hour cooking. Check Rouladen with a meat thermometer to ensure it is over 140?F if you use a very short cooking time.
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Mix dry spices. Wash and core 2 apples; slice apples and shallots as thinly as possible. Cut remaining apples into halves and remove the core, stem, and blossom ends.
Using either parchment paper or two thin cutting mats, pound cutlets into slabs approximately 6” x 12”. If using thick cut bacon, pound it flat as well.
Sprinkle dry spice liberally on the pork, brush one side with spicy mustard. Layer bacon, then onions, then sliced apples. Fold ¼ over from the short end and tightly roll. Tie each Roulade with two strips of butcher’s twine, trim.
Preheat the oven to 180?F*. Heat vegetable oil in large, heavy-bottomed skillet over medium heat. Brown the cut side of the apple halves for 1-2 minutes, then remove them to a covered casserole dish. Raise the temperature and place Rouladen in the hot oil, turning every 30 seconds or so to get a nice brown crust around the perimeter of each. When all rolls have browned, add the apple juice (or wine) and reduce by half. Add the beef stock, scraping up the fond. Add pork and stock to the apples, cover and place in the oven for 2-6 hours. Serve with mashed potatoes, polenta, or braised red cabbage.