Pork Loin Roulade

• 4 boneless center cut pork loin slices (about 1 lb.)
• 1/2 green bell pepper, cut into strips
• 2/3 c. bottled barbecue sauce
• 1/2 red bell pepper, cut into strips
• 1 Tbsp. vegetable oil
• 2/3 c. orange juice
• 1 Tbsp. prepared Dijon style mustard

1. Place cutlets between two pieces of plastic wrap.
2. Pound with a mallet to about 1/4-inch thickness.
3. Place several red and green pepper strips crosswise on each portion of pork.
4. Roll up jellyroll style and secure with wooden toothpicks.
5. In a large heavy skillet, brown the pork rolls in hot oil.
6. Drain fat from pan.
7. Combine remaining ingredients and add to skillet.
8. Bring mixture to the boiling point.
9. Reduce heat.
10. Cover and simmer 10 to 12 minutes or until pork is tender.
11. Remove toothpicks to serve.
12. Makes 4 servings.

center, green bell pepper, barbecue sauce, red bell pepper, vegetable oil, orange juice, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233042 (may not work)