Ingredients   : 

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

Direction   : 

Set the oven at 400 ° F (200 ° C) and start preheating; insert a
grill pan in the oven. (Or place a countertop induction oven with
a grill pan inside on medium heat and preheat.)

Boil balsamic vinegar in a saucepan; lower the heat; simmer for
10-15 minutes, or till the balsamic is thickened into a glaze and
reduced.

Using a mallet, pound pork cutlets around 1/2-in. thickness.

Place a skillet on medium heat; cook while stirring in jalapeno,
onion and sausage for around 5 minutes, or till the sausage is
cooked through and the onion is slightly translucent. Add in apple
and peaches; cook while stirring the filling for around 5 more
minutes, or till the fruit is softened. Add in about 1 tablespoon of
the balsamic glaze over the top; stir well.

Spoon the filling into the center of each pork cutlet, leaving any
leftover filling in the skillet. Roll up the culet; use roasting twine
to tie. Put the rolled pork into the heated grill pan; turn back to
the oven.

Bake for 20-25 minutes in the preheated oven, or till the pork is
browned on the outside and cooked through, turning halfway
through. (Or grill in the countertop induction oven on medium
heat, 15 minutes (7 1/2 minutes per side).

Pour the balsamic glaze over the leftover filling in the skillet;
cook while stirring over low heat just till warm. Spoon the filling
onto the cooked stuffed pork.

Nutrition Information   : 

Calories: 173 calories;
Protein: 19.1
Total Fat: 5.3
Sodium: 137
Total Carbohydrate: 11.3
Cholesterol: 55