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Vegetable Stuffed Pork Rolls

Microwaverina's picture
  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)
  Cornstarch 4 Teaspoon
  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.
Drain thoroughly.
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.
Keep hot.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1286 Calories from Fat 383

% Daily Value*

Total Fat 43 g66%

Saturated Fat 19.2 g96%

Trans Fat 0.2 g

Cholesterol 497.2 mg165.7%

Sodium 2158 mg89.9%

Total Carbohydrates 45 g15.1%

Dietary Fiber 5.2 g21%

Sugars 11.6 g

Protein 170 g340.9%

Vitamin A 277% Vitamin C 321.4%

Calcium 82.8% Iron 58.3%

*Based on a 2000 Calorie diet

Vegetable Stuffed Pork Rolls Recipe