Pork Roulade

• From: National Pork Board

Ingredients

• 6 pork cutlets

• 1 red, green OR yellow pepper

• 1 medium zucchini

• 1/2 medium onion

• 1 tsp vegetable oil

• 2/3 cup bottled barbecue sauce

• 2/3 cup strong black coffee

• 1 Tbs sugar

Directions

• Pound cutlets to 1/4-inch thickness if necessary. Set aside. Remove stem and seeds of pepper; cut into 18 strips. Cut zucchini in half crosswise; then cut each half into strips. Cut the onion into 6 wedges. Place 3 strips of pepper and zucchini and 1 wedge of onion on each cutlet. Roll around vegetables and fasten with a toothpick. Heat oil in a nonstick pan; brown the pork rolls on all sides. Pour off excess fat. Mix the barbecue sauce, coffee and sugar together; pour over the pork rolls. Cover and simmer 20 minutes.