Pork Roulade


The bounty of a summer garden gives this dish its flavor and color. Serve with a tossed salad and buttered new potatoes.


  • 6 pork cutlets
  • 1 pepper (red, green, OR yellow)
  • 1 medium zucchini
  • 1/2 onion (medium)
  • 1 teaspoon vegetable oil
  • 2/3 cup barbecue sauce
  • 2/3 cup strong black coffee
  • 1 tablespoon sugar


  1. Pound cutlets to 1/4-inch thickness if necessary. Set aside. Remove stem and seeds of pepper; cut into 18 strips. Cut zucchini in half crosswise; then cut each half into strips. Cut the onion into 6 wedges. Place 3 strips of pepper and zucchini and 1 wedge of onion on each cutlet. Roll around vegetables and fasten with a toothpick. Heat oil in a nonstick pan; brown the pork rolls on all sides. Pour off excess fat. Mix the barbecue sauce, coffee and sugar together; pour over the pork rolls. Cover and simmer 20 minutes.
Discover more recipes from Pork


Yummly User