Pork Rolls With Celery
|Tomatoes||3 Medium, skinned|
|Butter||1⁄4 Cup (4 tbs)|
|Thin slices pork shoulder||8 Large|
|Freshly ground pepper||To Taste|
|Grated orange rind||1 Tablespoon (Extracted From 1 Large Fruit)|
|Crushed rosemary||1 1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Beef stock||2 Cup (32 tbs)|
|Soy sauce||1 Tablespoon|
Chop onions and tomatoes.
Cut celery stalks in half lengthwise, then into thin slices.
Melt butter in large skillet.
Add onions tomatoes, and celery; cook over medium heat, stirring frequently, until vegetables are just tender.
Cut each pork slice in half; sprinkle with salt, pepper, orange rind, and rosemary.
Roll up; secure with wooden picks.
Brown in oil in separate skillet; place over vegetable mixture.
Add stock and soy sauce; cover.
Simmer 30 minutes, garnish with parsley, if desired.
Remove picks before serving.