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Greek Pork Loin Wraps
- courtesy of Shelley Bauer, winner of 2001 "Be the Chef for a Day" Contest
Ingredients
-
6 pork loin cutlets about 1 inch thick
- 30 fresh spinach leaves
- Greek and feta salad dressing
- 12 sundried tomato pieces (reconstituted)
- 9 tsp pesto sauce
- 6 slices maple ham
- 2 tbs Greek seasoning mix
- 2 tbs feta cheese (crumbled)
- 2 tbs vegetable oil
- 2 tbs margarine
Breading
-
2 cups flour (season with salt and pepper)
-
3 eggs (beaten)
-
2 cups bread crumbs (seasoned with 1 tbs of Greek seasoning mix)
Instructions
Pound each loin until about 1/8" thickness, marinate in salad dressing (just enough to coat the loins) and 1 tbs of Greek seasoning mix for about 2 hours.
Blanche the spinach for about 15 seconds in boiling water.
Soak sundried tomatoes in boiling water for about 20 minutes.
Mix feta cheese with 1 tbs of Greek seasoning mix.
To Assemble
Take 1 pounded cutlet, lay flat, spread 1 1/2 tsp of pesto sauce on first, then 1 slice of ham, spinach leaves to cover, 2 pieces of sundried tomato, then sprinkle with the feta cheese mixture.
Roll up the loins, tuck in the ends, and secure with toothpicks (remember to remove toothpicks before serving). Dredge wraps in flour, then in egg, then in the seasoned bread crumbs.
Place 2 tbs oil and 2 tbs margarine in a frying pan on medium to high heat. Place the wraps in the pan seam side down, brown on all sides, then remove and place on a cookie sheet. Bake in the oven for 30 to 40 minutes at 350°C, then remove from oven and serve.