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Recipe
Pork Rolls With Celery Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1712g | |
| Calories 1213 | |
| Calories from Fat 930 | 77% |
| Total Fat 105.62g | 132% |
| Saturated Fat 35.21g | 141% |
| Trans Fat 1.41g | |
| Cholesterol 122mg | 41% |
| Sodium 3145mg | 131% |
| Potassium 2881mg | 82% |
| Total Carbs 61.16g | 16% |
| Dietary Fiber 22.4g | 75% |
| Sugars 28.84g | 19% |
| Protein 16.94g | 27% |
Ingredients Convert Measures
- 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
Directions
- 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.
