• 1 1/2 pounds boneless pork loin
  • 3/4 cup cheese (grated)
  • 1/4 cup chiles (mild, diced)
  • flour (as needed)
  • 1 1/2 cups milk
  • 1 egg
  • 1 1/2 cups bread crumbs
  • 1/4 cup cooking oil
  • 2 tablespoons cooking oil
  • 1 onion (medium, sliced)
  • 1 teaspoon garlic (minced)
  • 1/8 teaspoon nutmeg (grated)
  • 1/8 teaspoon cinnamon
  • 1 cup picante sauce
  • 1 cup tomatoes (chopped)


  1. 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.
  2. Preheat oven to 350 degrees F. 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.
  3. 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.
  4. Serve pork rolls with heated sauce.
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