Herbed Pork Loin Roll-ups

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My husband requested that I inform all of you, my faithful readership that “THIS is the BEST meal” we have ever eaten. I have to say, I agree!

Thank you The Scramble, thank you Aviva Goldfarb, and thank you to my sister and brother-in-law who introduced us to this indispensable meal planning service!!!

I’ve mentioned it before, and want to say again here that you can tweak this meal to YOUR OWN healthiness level as you prep. For example, the next time I make this recipe I am going to use half of the breading, and simple add more herbs to the tops of my roll-ups.

Maybe you need to go gluten free and choose brown rice or quinoa. Maybe you dislike dijon mustard or mustard in general. You could easily sub another dressing or flavor. Maybe you don’t eat pork and opt for chicken.

The Scramble helps you to honor all of these personal mealtime mantras, commitments, and needs. Plus, no matter what you do, if you follow the grocery list, and get your buns in gear you will come out the other side with a delicious home-cooked dinner for Β your family.

Hooray!!

So here you have, THE BEST MEAL my husband has ever eaten. I’d love to hear how you like it!

XX, Megan

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Ingredients

1 Tbsp. butter or margarine
1 Tbsp. extra virgin olive oil
1/2 cup seasoned bread crumbs (use wheat/gluten-free if needed), or mix plain bread crumbs with 1/2 tsp. Italian seasoning and a little salt and pepper
1 – 1 1/2 lb. pork, turkey or chicken cutlets (thinly sliced meat)
2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
1 tsp. Italian seasoning blend, or use a mixture of oregano, thyme, dried basil and dried parsley
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1/2 cup shredded mozzarella cheese, or use Swiss, Jarlsburg, or your favorite cheese
4 – 8 toothpicks

Directions

Preheat the oven to 350 degrees. In a wide microwave-safe bowl, combine the butter and the oil and heat it in the microwave until the butter is melted. Put the bread crumbs on a small shallow plate.

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Lay the cutlets on a cutting board. Put the mustard in a small bowl, and using a pastry brush or the back of a spoon, spread the mustard evenly on the top side of each piece of meat. Sprinkle the herbs, salt and pepper evenly over the mustard, and sprinkle about 1 Tbsp. cheese on top of each cutlet. Roll up each cutlet and secure it with 1 or 2 toothpicks.

Dip each roll into the butter-oil mixture, then into the bread crumbs to coat it. Set the rolls on a baking sheet or dish, drizzle them with any remaining butter and oil, and spray the tops with nonstick cooking spray (use butter flavor, if you have it). Bake them for about 30 minutes until they are cooked through and lightly browned on the outsides. (Meanwhile, prepare the buckwheat and the kale, if you are serving them.) Serve it immediately.

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*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30-7:00 p.m. most nights.

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