Pork Loin Roulade
- 4 boneless center pork loin slice, about 1 lb.
- 1/2 red bell pepper, cut in strips
- 1/2 green pepper, cut in strips
- 1 Tbsp. cooking oil
- 2/3 cup orange juice
- 2/3 cup bottled barbecue sauce
- 1 Tbsp. Dijon mustard
Place meat between 2 pieces of clean 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 large skillet, brown the pork rolls in hot cooking oil. Drain fat from pan. Combine remaining ingredients and add to skillet. Bring mixture to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until pork is tender. Remove toothpicks. Serves 4.
By Robin from Washington, IA
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