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
- Pound cutlets to 1/4-inch
thickness if necessary. Set aside.
- Remove stem and seeds
of pepper; cut into 18 strips.
- Cut zucchini in half crosswise;
then cut each half into strips.
- Cut the onion into 6 wedges.
- Place 3 strips of pepper
and zucchini and 1 wedge of onion on each cutlet. Roll around
vegetables and fasten with a toothpick.
- Heat oil in a nonstick
pan; brown the pork rolls on all sides. Pour off excess fat.
- 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®.
