The bounty of a summer garden gives this dish its flavor and color. Serve with a tossed salad and buttered new potatoes.

Pork Roulade

6 pork cutlets
1 red, green or yellow pepper
1 medium zucchini
1/2 medium onion
1 teaspoon vegetable oil
2/3 cup bottled barbecue sauce
2/3 cup strong black coffee
1 tablespoon granulated sugar

1. Pound cutlets to 1/4-inch thickness if necessary. Set aside.
2. Remove stem and seeds of pepper; cut into 18 strips.
3. Cut zucchini in half crosswise; then cut each half into strips.
4. Cut the onion into 6 wedges.
5. Place 3 strips of pepper and zucchini and 1 wedge of onion on each cutlet. Roll around vegetables and fasten with a toothpick.
6. Heat oil in a nonstick pan; brown the pork rolls on all sides. Pour off excess fat.
7. Mix the barbecue sauce, coffee and sugar together; pour over the pork rolls. Cover and simmer 20 minutes.

Serves 6.

Recipe provided courtesy of Pork, Be Inspired®.