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Ingredientes
- 2 med. onions
- 3 med. tomatoes
- 4 stalks celery
- 1/4 c. butter
- 8 lg. thin slices of pork shoulder
- Salt and pepper to taste
- Grated rind of 1 lg. orange
- 1 12 teaspoon crushed rosemary
- 1/4 c. vegetable oil
- 2 c. beef stock
- 1 tbsp. soy sauce
Direcciones
- Chop onions and tomatoes. Cut celery stalks in half lengthwise, then cut into thin slices. Heat butter in large skillet. Add in onions, tomatoes, celery and cook over medium heat. Stir often, till vegetables are JUST tender. Cut each slice of pork in half. Sprinkle pork with salt, pepper, orange rind and rosemary. Roll up and secure with wooden toothpicks.
- Brown pork rolls in oil in separate skillet and place over vegetable mix. Add in stock and soy sauce and cover. Simmer 30 min. Garnish with parsley. Remove picks before serving. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 231 | 81% |
| Total Fat 26.22g | 33% |
| Saturated Fat 8.76g | 35% |
| Trans Fat 0.35g | |
| Cholesterol 31mg | 10% |
| Sodium 735mg | 31% |
| Potassium 475mg | 14% |
| Total Carbs 11.64g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.03g | 3% |
| Protein 3.44g | 6% |
