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Pork Loin Roulade

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  Boneless center pork loin slices 1 Pound (4 Pieces)
  Red bell pepper 1⁄2 , cut into strips
  Green bell pepper 1⁄2 , cut into strips
  Vegetable oil 1 Teaspoon
  Orange juice 2⁄3 Cup (10.67 tbs)
  Bottled barbecue sauce 2⁄3 Cup (10.67 tbs)
  Prepared dijon style mustard 1 Tablespoon

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.

Recipe Summary

Main Dish

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