Pork Loin Roulade
|Boneless center pork loin slices||4 Pound|
|Red bell pepper||1⁄2 , cut into strips|
|Green bell pepper||1⁄2 , cut into strips|
|Vegetable oil||1 Tablespoon|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Bottled barbecue sauce||1⁄3 Cup (5.33 tbs)|
|Prepared dijon mustard||1 Tablespoon|
Place pork slices 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 slice; roll up jelly-roll style.
Secure rolls with wooden toothpicks.
In large heavy skillet, brown pork rolls in hot oil.
Drain fat from pan.
Combine remaining ingredients and add to skillet.
Bring mixture to a boil; reduce heat to low.
Cover and simmer 10 to 12 minutes or until pork is tender.
Remove toothpicks and serve.