Recipe courtesy of the National Pork Board
Preparation facts
Cooking Time: 1 hr
Prep Time: 15 minutes
Total Time: 1 hr 15 min
Yield: 6 servings
Ingredients
1- 1/2 lbs boneless pork loin, cut into six equal slices (or use
already-prepared pork cutlets), about 4 ounces each
Salt and pepper
1- 1/2 cups prepared bread stuffing (homemade or from purchased
mix)
Flour for dredging
2 Tbs butter
2 Tbs olive oil
1/4 cup dry white wine
2 cups chicken stock
1/2 cup finely chopped onions
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 tsp dried thyme, crushed
Directions
Pound pork slices gently until very thin, about 1/8-inch thick. Season
one side of pork slices with salt and pepper. Spoon about 1/4 cup of bread stuffing onto the
seasoned side of each pork cutlet, roll and fasten securely with toothpicks (or tie securely
with kitchen twine).
Dredge the pork rolls in flour; melt butter and add oil to a large
skillet over medium-high heat. Brown pork rolls evenly, turning occasionally, about 8-10
minutes. Add the wine and cook until it is almost completely reduced. Add the chicken stock,
cover and simmer gently 20 minutes. Add the vegetables and thyme, cover and cook 20 minutes
longer. Remove the toothpicks or twine before serving pork birds with some of the sauce
spooned over.
Nutrition facts
Serving Size 1 serving
Calories 606
Calories from Fat 188 (31%)
% Daily Value*
32%Total Fat 21g
36%Saturated
Fat 7.1g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 9.4g
40%Cholesterol 120mg
47%Sodium 1132mg
24%Potassium 827mg
19%Total
Carbohydrate 57g
11%Dietary
Fiber 2.8g
Sugars 7g
Sugar Alcohols 0g
87%Protein 44g