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
- 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.
- Preheat oven to 350 degrees
F.
- 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.
- 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.
- Serve pork rolls with
heated sauce.
Serves 6.
Nutrition Facts
Calories 505 calories
Protein 37 grams
Fat 27 grams
Sodium 699 milligrams
Cholesterol 121 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
