Pork Loin Roulade Recipe
Ingredients
| Boneless pork | 4 Pound | |
| Red bell pepper | 1/2 To taste, cut into strips | |
| Green bell pepper | 1/2 To taste, cut into strips | |
| Vegetable oil | 1 Teaspoon | |
| Orange juice | 2/3 Cup (16 tbs) | |
| Bottled barbecue sauce | 2/3 Cup (16 tbs) | |
| 1 tablespoon prepared Dijon-style mustard | ||
Directions
Place pork slices between 2 pieces of plastic wrap.
Pound with 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 nonstick skillet, brown pork rolls in vegetable oil.
Drain fat from pan.
Combine orange juice, barbecue sauce and mustard; 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.
Pound with 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 nonstick skillet, brown pork rolls in vegetable oil.
Drain fat from pan.
Combine orange juice, barbecue sauce and mustard; 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.
Chef
