Roulade of Pork with Jalapeños and Cheese
A classic French dish—meat rolled around a filling—is given a Southwestern filling.
1 1/2 pounds boneless pork loin
3/4 cup grated pepper Jack cheese
1 (4-ounce) can diced mild green chiles
All-purpose flour, as needed
1 1/2 cups milk
1 large egg
1 1/2 cups dry bread crumbs
1/4 cup vegetable oil
2 tablespoons vegetable oil
1 medium onion, sliced
1 teaspoon garlic, minced
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cinnamon
1 cup picante sauce
1 cup chopped tomatoes
- Cut pork loin into six slices. Butterfly each slice and pound thin. Divide grated cheese over each slice, top with chiles. Roll the slices tightly; chill until firm. Beat together milk and eggs; dip rolls in flour and shake off excess; dip in egg mixture and then into bread crumbs. Cover and chill.
- Preheat oven to 350°F (175°C)
- In medium frypan saute onion and garlic in the 2 tablespoons of oil until golden; add nutmeg, cinnamon, picante sauce and tomatoes. Simmer for 10 minutes; remove from heat and keep warm.
- Heat 1/4 cup cooking oil in deep frypan over medium-high heat. Add pork rolls; cook until golden on all sides, turning. Transfer to baking dish; place in preheated oven for 10 minutes.
- Serve pork rolls with heated sauce.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.