Mario Batali's Pork Paillard Rollups
Almost as much fun to make as they are to eat!
Are you looking to try something new for dinner? This dish is the way to go.
- 1/2 pound Pork Loin (cut 1/2-inch thick)
- 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
Mario's Pork Paillard Rollups!
Preheat a grill or grillpan to medium-high.
1/2 pound Pork Loin (cut 1/2-inch thick)
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.
Grill the pieces of pork for 2 to 3 minutes per side, until cooked through.
1 head Romaine (shredded)
1/2 cup Olives
1 cup Jack Cheese (shredded)
In a large bowl, combine the romaine, olives, and cheese.
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.
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.