Last week while shopping I saw these lovely super thin cut pork filets. They were perfect for rolling and stuffing so I grabbed a couple of packs and created my own dish.
What's nice about these is they are CHEAP! About 3 to a package for around $3 a each pack, you can grab a bunch of these and make a cheap meal look 'fancy' with very little effort and cost!
Twitchy's Stuffed Pork Rolls
Ingredients:
Pork filets - pounded out very thin. (these already come thin but pound them thinner anyway) - these usually come 3 to a pack so make as many as you want. Keep in mind these are not very big in size each.
Butter or OLIVE oil for frying. I like to make half and half mixture of this for flavor.
Bread crumb cubes - like the kind you buy in a bag for stuffing turkey.
vegetables - this is your choice. I used peppers, onions, corn, broccoli - chopped small.
White wine.
Onions - sliced
Mushrooms - optional
Mix the vegetables with the bread crumbs and add enough water to soak (not cover) the mixture. Let sit until it's all soft and mushy. Add water if necessary.
While this is soaking pound out your chops very thin. Set aside on a plate.
Now prepare your sliced onions and mushrooms.
Start stuffing your pork filets. Take a good handful of the stuffing mixture and place it in the middle of the filet and then from one end to the other roll the stuffing into the pork, making sure this is tight. You will see any extra water squeeze out of the stuffing mix... this is OK.
Set each rolled filet on a plate seam side down. If you rolled them right they should not unroll. If you don't pound them out first, this will not work. Continue until you have all the filets rolled.
Season the outside with salt and pepper.
Heat a large skillet and once a drop of water dances on it's surface add the butter and oil.
Place the rolls carefully in the oil, seam side down first, and brown on all sides.
Doing this is going to make a nice brown gunk on the bottom of the pan and sides.... you want this!
Once you brown all the filet rolls, remove them from the pan and drain the oil. KEEP THE GUNK.
Put the pan back on the fire and deglaze the pan with white wine, stirring and scraping all the gunk off the bottom.
Add the rolls back in, your sliced onions and mushrooms and then add 1/4 cup water and half cup more wine, cover and simmer 20 minutes or until the onions are done and the rolls are cooked through.
You can thicken this wine sauce or not. We chose not to.
Serve with salad and your choice of sides.
Variations:
Stuff with procuitto, provolone and spinach for an Italian flair!
You can go wild with your imagination with the different stuffings with this dish.
What's nice about these is they are CHEAP! About 3 to a package for around $3 a each pack, you can grab a bunch of these and make a cheap meal look 'fancy' with very little effort and cost!
Twitchy's Stuffed Pork Rolls
Ingredients:
Pork filets - pounded out very thin. (these already come thin but pound them thinner anyway) - these usually come 3 to a pack so make as many as you want. Keep in mind these are not very big in size each.
Butter or OLIVE oil for frying. I like to make half and half mixture of this for flavor.
Bread crumb cubes - like the kind you buy in a bag for stuffing turkey.
vegetables - this is your choice. I used peppers, onions, corn, broccoli - chopped small.
White wine.
Onions - sliced
Mushrooms - optional
Mix the vegetables with the bread crumbs and add enough water to soak (not cover) the mixture. Let sit until it's all soft and mushy. Add water if necessary.
While this is soaking pound out your chops very thin. Set aside on a plate.
Now prepare your sliced onions and mushrooms.
Start stuffing your pork filets. Take a good handful of the stuffing mixture and place it in the middle of the filet and then from one end to the other roll the stuffing into the pork, making sure this is tight. You will see any extra water squeeze out of the stuffing mix... this is OK.
Set each rolled filet on a plate seam side down. If you rolled them right they should not unroll. If you don't pound them out first, this will not work. Continue until you have all the filets rolled.
Season the outside with salt and pepper.
Heat a large skillet and once a drop of water dances on it's surface add the butter and oil.
Place the rolls carefully in the oil, seam side down first, and brown on all sides.
Doing this is going to make a nice brown gunk on the bottom of the pan and sides.... you want this!
Once you brown all the filet rolls, remove them from the pan and drain the oil. KEEP THE GUNK.
Put the pan back on the fire and deglaze the pan with white wine, stirring and scraping all the gunk off the bottom.
Add the rolls back in, your sliced onions and mushrooms and then add 1/4 cup water and half cup more wine, cover and simmer 20 minutes or until the onions are done and the rolls are cooked through.
You can thicken this wine sauce or not. We chose not to.
Serve with salad and your choice of sides.
Variations:
Stuff with procuitto, provolone and spinach for an Italian flair!
You can go wild with your imagination with the different stuffings with this dish.
![[Image: PancakeBunny.jpg]](http://www.twitchinkitten.com/myphotos/PancakeBunny.jpg)
I have no idea what you're talking about so here's a bunny with a pancake on it's head