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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.

Nutrition Facts
Calories 221 calories
Protein 22 grams
Fat 11 grams
Sodium 291 milligrams
Cholesterol 75 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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