Bell peppers rolled in a shell of pork loin and served with a Dijion barbecue sauce
Place pork slices between 2 pieces of plastic wrap, pound with a mallet to about 1/4-inch thickness. Place several red and green pepper strips crosswise on each pork slice; roll up jelly roll style. Secure rolls with wooden toothpicks.
In a large heavy skillet, brown pork rolls in hot oil. Drain fat from pan. Combine remaining ingredients and add to skillet. Bring mixture to a boil; reduce heat to low. Cover and simmer 10 to 12 minutes or until pork is tender. Remove toothpicks and serve.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 4 | ||
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Calories: 150 | ||
Calories from Fat: 99 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 117.4mg | 4 % | |
Potassium 157.6mg | 4 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 11.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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