Directions

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.