Pork Loin Roulade
This dish takes a bit of time to put together, but cooks in less than 30 minutes. Serve with buttered noodles and Glazed Carrots with Garlic and Lemon.
4 boneless center pork loin slices, about one pound
1/2 red bell pepper, cut into strips
1/2 green pepper, cut into strips
1 teaspoon vegetable oil
2/3 cup orange juice
2/3 cup bottled barbecue sauce
1 tablespoon prepared Dijon-style mustard
- Place cutlets between 2 pieces of plastic wrap. Pound with a mallet to about 1/4-inch thickness.
- Place several red and green pepper strips crosswise on each pork portion; roll up jelly-roll style. Secure rolls with wooden toothpicks.
- In a nonstick skillet, brown the pork rolls in vegetable oil. Drain fat from pan.
- Combine remaining ingredients and add to skillet. Bring mixture to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until pork is tender. Remove toothpicks to serve.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.