Ingredients Jump to Instructions ↓

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  11. 4 boneless center pork loin slices, about one pound

  12. 1/2 red bell pepper, cut into strips

  13. 1/2 green pepper, cut into strips

  14. 1 teaspoon vegetable oil

  15. 2/3 cup orange juice

  16. 2/3 cup bottled barbecue sauce

  17. 1 tablespoon prepared Dijon-style mustard

Instructions Jump to Ingredients ↑

  1. Place cutlets between 2 pieces of plastic wrap. Pound with a mallet to about 1/4-inch thickness.

  2. Place several red and green pepper strips crosswise on each pork portion; roll up jelly-roll style. Secure rolls with wooden toothpicks.

  3. In a nonstick skillet, brown the pork rolls in vegetable oil. Drain fat from pan.

  4. 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 to serve.


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