Eric's Grilled Pork on Pork Rollatini

Ingredients

• cup balsamic vinegar
• 1 pound pork cutlets, thinly sliced
• 3 fully cooked andouille sausages, diced
• cup diced onion
• cup chopped jalapeno
• 2 peaches, pitted and chopped into 1/4-inch pieces
• cup diced apple
• Kitchen twine

Directions

1. Preheat the oven to 400F (200C). Place a grill pan in the oven (or preheat your countertop induction oven to medium heat with the grill pan inside).
2. In a saucepan, bring the balsamic vinegar to a boil. Lower the heat and simmer for 10 to 15 minutes, until the vinegar thickens into a glaze.
3. Using a meat mallet, pound the pork cutlets to about -inch thickness.
4. In a skillet over medium heat, cook and stir the sausage, onion, and jalapeno until the onion becomes slightly translucent and the sausage is cooked through, about 5 minutes.
5. Add the chopped peaches and apple to the skillet. Continue cooking for about 5 minutes, stirring occasionally, until the fruit softens.
6. Drizzle approximately 1 tablespoon of the balsamic glaze over the fruit mixture and stir to combine.
7. Place a spoonful of the filling in the center of each pork cutlet. Reserve any leftover filling in the skillet. Roll up the pork cutlets and tie them with kitchen twine to secure the filling inside.
8. Place the rolled pork cutlets onto the preheated grill pan and return it to the oven. Bake for 20 to 25 minutes, turning the pork halfway through, until it is cooked through and browned on the outside. (Alternatively, grill on medium heat in the countertop induction oven for about 7.5 minutes per side.)
9. Meanwhile, pour the remaining balsamic glaze over the leftover filling in the skillet. Cook over low heat, stirring occasionally, until warmed through.
10. Once the pork cutlets are cooked, remove them from the oven. Spoon the remaining filling onto the cooked stuffed pork, and serve.

Nutrition Facts (per serving)

Nutrition data includes the full amount of balsamic glaze. Actual amounts consumed will vary depending on how much glaze is used.