Orange Pork Rolls
|Lean pork slices||24 Ounce (6 Pieces, 4 Ounce Each)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Dried mixed herbs||1 Teaspoon|
|Hard cider||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
Preheat the oven to 375°.
Place slices of pork between damp wax paper and beat till very thin.
Peel and finely chop onion.
Melt 2 tbsp of the butter in a skillet and fry onion till golden.
Add bread crumbs, parsley, herbs and seasoning.
Cook for 2 minutes, then remove from the heat.
Grate orange rind into stuffing, add egg and mix well.
Divide stuffing between pork slices.
Roll them up carefully, turning sides in to cover stuffing, and secure with wooden toothpicks.
Arrange rolls in roasting pan and dot with remaining butter.
Squeeze orange and pour juice over.
Cook in the oven for about 35 minutes, basting occasionally, till pork is tender.
Place pork rolls on a warmed serving dish and keep hot.
Sprinkle flour into roasting pan and stir over heat for 1 minute.
Gradually add cider and broth and bring to a boil, stirring.
Season to taste, pour into a sauceboat and serve with the pork rolls.