WEEKDAYS 1e|12c|p

Pork Paillard Rollups

Mario Batali
Servings: 4
15 to 30 min

Almost as much fun to make as they are to eat!

  • Ingredients
  • step-by-step directions
Pork Paillard Rollups
  • 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, sliced into rounds)
  • 2 tablespoons red wine vinegar
  • barbecue sauce, to serve
  • Preheat a grill or grill pan to medium-high.
  • 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.
  • In a large bowl, combine the romaine, olives, and cheese. In another bowl, whisk together the dijon mustard, jalapeno, olive oil and red wine vinegar. 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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