WEEKDAYS 1e|12c|p

Pork Paillard Rollups

Pork Paillard Rollups Mario Batali
Almost as much fun to make as they are to eat!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Almost as much fun to make as they are to eat!
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ingredients
  • 1/2 pound Pork Loin (cut 1/2-inch thick)
  • Salt
  • Freshly Ground Pepper
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 head Romaine (shredded)
  • 1/2 cup Olives
  • 1 cup Jack Cheese (shredded)
  • 1 tablespoon Dijon Mustard
  • 1 Jalapeno (seeded and sliced)
  • Barbecue sauce (to serve)
  • 2 tablespoons red wine vinegar
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat a grill or grillpan to medium-high.
  • 2
    1/2 pound Pork Loin (cut 1/2-inch thick)
    Salt
    Freshly Ground Pepper
    Extra Virgin Olive Oil
    Season the pork on both sides with salt and freshly ground pepper. Brush the grilling surface with a little olive oil.
  • 3
      
    Grill the pieces of pork for 2 to 3 minutes per side, until cooked through.
  • 4
    1 head Romaine (shredded)
    1/2 cup Olives
    1 cup Jack Cheese (shredded)
    In a large bowl, combine the romaine, olives, and cheese.
  • 5
    3 tablespoons Extra Virgin Olive Oil
    1 tablespoon Dijon Mustard
    2 tablespoons red wine vinegar
    1 Jalapeno (seeded and sliced)
    In another bowl, whisk together the dijon mustard, jalapeno, olive oil and red wine vinegar.
  • 6
    Barbecue sauce (to serve)
    Toss the romaine, olives, and cheese with 2 tablespoons of this dressing. Place a spoonful of salad on top of each of the paillairds and roll the paillards up around the salad and secure with a toothpick. Drizzle rollups with spicy mustard dressing. Serve the remaining dressing on the side as a dipping sauce along with barbecue sauce.
 
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