A classic French dish, meat rolled around a filling, given a southwestern filling.

Roulade of Pork with Jalapenos and Cheese

1 1/2 pounds boneless pork loin
3/4 cup grated jalapeno cheese
1/4 cup mild chiles, diced
Flour, as needed
1 1/2 cups milk
1 large egg
1 1/2 cups breadcrumbs, dry
1/4 cup vegetable oil
2 tablespoons vegetable oil
1 medium onion, sliced
1 teaspoon garlic, minced
1/8 teaspoon nutmeg, grated
1/8 teaspoon ground cinnamon
1 cup picante sauce
1 cup tomatoes, chopped

1. Cut pork loin into six slices. Butterfly each slice and pound thin. Divide grated cheese over each slice, top with chiles. Roll the slices tightly; chill until firm. Beat together milk and eggs; dip rolls in flour and shake off excess; dip in egg mixture and then into breadcrumbs. Cover and chill.
2. Preheat oven to 350°F (175°C)
3. In medium frypan saute onion and garlic in the 2 tablespoons of oil until golden; add nutmeg, cinnamon, picante sauce and tomatoes. Simmer for 10 minutes; remove from heat and keep warm.
4. Heat 1/4 cup cooking oil in deep frypan over medium-high heat. Add pork rolls; cook until golden on all sides, turning. Transfer to baking dish; place in preheated oven for 10 minutes.
5. Serve pork rolls with heated sauce.

Serves 6.

Recipe provided courtesy of Pork: The Other White Meat.