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Related recipes: Fall, Main Dishes, National Pork Board, Pork, Pork Roast, Sweet Pepper, Winter
Add these dishes to make a full meal:
Yield: 4 servings
4 boneless center pork loin slices, about one pound
1/2 red bell pepper, cut into strips
1/2 green pepper, cut into strips
1 tsp vegetable oil
2/3 cup orange juice
2/3 cup bottled barbecue sauce
1 Tbs prepared Dijon-style mustard
Place cutlets between 2 pieces of plastic wrap. Pound with a 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 a nonstick skillet, brown the pork rolls in vegetable oil. Drain fat from pan. Combine remaining ingredients and add to skillet. Bring mixture to boiling; reduce heat. Cover and simmer 10-12 minutes or until pork is tender. Remove toothpicks to serve.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
