Pork And Pineapple Casserole
|Pork fillets||2 Pound, beaten (1 Kilogram)|
|Garlic||1 Clove (5 gm), halved|
|Orange rind||1 Tablespoon, finely grated|
|Marjoram||1 1⁄2 Teaspoon, chopped|
|Sage||1 1⁄2 Teaspoon, chopped|
|Butter||1 Ounce (25 Gram)|
|Green peppers||2 Medium, pith and seeds removed and cut into thin strips|
|Dry white wine||10 Fluid Ounce (300 Milliliter)|
|Canned pineapple cubes||4 Ounce, drained (125 Gram)|
|Orange juice||2 Tablespoon|
Rub the pork fillets (escalopes) with the cut sides of the garlic and with salt and pepper.
Discard the garlic.
Lay the fillets flat on a working surface and sprinkle over the orange rind, marjoram and sage.
Roll up the fillets and tie with string.
Melt the butter in a flameproof casserole.
Add the green pepper strips and fry for 4 minutes, stirring frequently.
Remove from the casserole.
Add the pork rolls to the casserole and brown on all sides.
Add the wine, pineapple, green pepper strips and salt and pepper to taste.
Bring to the boil, then cover and simmer for 30 to 40 minutes or until the pork is cooked and tender.
Transfer the pork rolls to a warmed serving dish.
Remove the string.
Arrange the pineapple pieces and green pepper strips around the pork rolls.
Skim any fat off the surface of the cooking liquid, then strain into a saucepan.
Dissolve the cornflour in the orange juice.
Stir a little of the hot cooking liquid into this mixture.
Return the mixture to the saucepan and stir into the cooking liquid.
Bring to the boil and simmer for 5 minutes or until thickened and smooth.
Pour the sauce over the pork rolls and serve.