Pork Loin Roulade
|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.