Vegetable Stuffed Pork Rolls
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Pork tenderloin||24 Ounce (6 Piece, 4 Ounce Each)|
|Beef broth||1 Cup (16 tbs)|
|Canned chopped mushrooms||2 Ounce, drained|
|Browning sauce||1⁄4 Teaspoon (Kitchen Bouquet)|
In a 1-quart casserole combine carrot, onion, green pepper, 1/4 cup water, and 1/4 teaspoon salt.
Micro-cook, covered, on high setting till crisp-tender, about 4 minutes.
Stir in cheese and thyme; set aside.
Pound each piece of pork to a piece measuring 8x5 inches.
Season with salt and pepper.
Spread about 1/4 cup of the vegetable mixture on each piece.
Roll up, beginning with short side; secure with string or wooden picks.
Place meat rolls in 12 x 7 1/2 x 2-inch baking dish.
Pour beef broth over.
Micro-cook, covered, on simmer (medium) setting till meat is tender, about 30 minutes, turning rolls over and rearranging once.
Transfer meat to serving plate.
Remove strings or picks.
Strain 1 cup of the juices into a 2-cup glass measure.
Stir 2 tablespoons cold water into cornstarch; stir into measuring cup along with mushrooms.
Micro-cook, uncovered, on high setting, till thickened and bubbly, about 2 minutes, stirring every 30 seconds.
Stir in the Kitchen Bouquet and season with salt and pepper.
Serve over pork rolls.