Stuffed Sirloin of Pork
Ingredients
The pork
-
4
pieces
Boneless Pork Chops
The filling
-
10
oz
mixed organic supergreens or spinach
-
½
cup
roasted red peppers, chopped
-
6
oz
Gorgonzola crumbles
-
6
tablespoons
Arugula Pesto
-
1
teaspoon
chopped garlic
The breading
-
1
cup
seasoned bread crumbs
-
2
pieces
eggs, beaten
-
¼
cup
milk
-
1
cup
flour, seasoned with sea salt and black pepper
The oil
-
½
cup
olive oil for sautéing
Instructions
- Preheat the oven to 350°F.
- Sauté the supergreens with chopped garlic and olive oil until just wilted.
- Set up a breading station with flour, seasoned bread crumbs, and beaten eggs mixed with milk.
- Pound the pork cutlets thin between two sheets of plastic wrap.
- Spread 1 ½ tablespoons of arugula pesto on one side of each cutlet.
- Divide the sautéed greens among the cutlets, adding roasted red peppers and gorgonzola crumbles.
- Roll each cutlet from the narrow side down to create a pinwheel.
- Chill the stuffed cutlets for about an hour if possible for easier breading.
- Roll each stuffed pork in flour, then dip in egg wash, and coat with seasoned breadcrumbs.
- Heat olive oil in a large sauté pan and brown the rolls on each side.
- Place the browned rolls in a baking dish and bake for 25 minutes.
- Serve immediately with sides of your choice.
Nutrition Facts (estimated)
Servings
4
Calories
735
Total fat
35g
Total carbohydrates
52g
Total protein
52g
Sodium
1603mg
Cholesterol
207mg
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