Mmmm simple (ish) and tasty. This recipe was taken from Anthony Sedlak, the host on The Main on the Food Network channel. The issue I was reading was asking each Food Network host what their favorite dish was that they come back to time and time again, and I would have to say I agree with Anthony's choice!
Hubby and I try to experiment with different recipes all the time, but I always ask hubby to make this recipe at least once every few weeks, it's not trendsetting food, but it's simple with bold flavor.
Ingredients
- 4 pork cutlets
- 3 tsp Dijon mustard
- 3 tsp thyme leaves
- 8 sweet pickles
- 8 slices bacon
- 2 tbs vegetable oil
- 1/2 cup white wine (divided into 1/4 cups)
- 3 tbs sour cream
Directions
- Preheat oven to 400 degrees.
- In between 2 pieces of plastic wrap, pound each piece of pork to ¼-inch thickness. Cut each piece in half. Season with salt & pepper.
- Spread ½ tsp Dijon mustard on each and sprinkle with thyme leaves. Place pickles on short end of pork and start rolling pork into a rouladin (away from you) and wrap each bundle with a slice of bacon. Pierce with a toothpick to hold its shape.
- In a large skillet, heat oil over medium high heat. Sear rouladin on all sides, approximately 5 minutes, or until bacon is crispy.
- Transfer skillet to preheated oven and continue cooking pork approximately 15 minutes until cooked through.
- While pork is cooking, add ¼ cup white wine to the skillet to deglaze and scrape up all the brown bits. Add remaining ¼ cup white wine, sour cream, mustard and thyme. Stir to combine.
