Pork Birds |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 teaspoon oregano | 1/4 teaspoon thyme | salt and pepper to taste |
| 3 pounds lean pork shoulder, cut into 12 thin slices | 12 thin slices Mozzarella | 2 tablespoons olive oil |
| 1/2 cup Sauterne | 1/2 can (14 ounces) tomatoes | 1 tablespoon chopped fresh parsley |
| 2 tablespoons grated onion | 2 tablespoons finely chopped celery leaves | 1 clove garlic, crushed |
| 1 bay leaf | ground pepper | |
| 1 | Preheat oven to 350 F. Combine oregano, thyme, salt and pepper. Season one side of each pork slice with the spice mixture. Top with a slice of mozzarella, roll each slice and fasten with wooden toothpick. In a large skillet, brown meat on all sides in olive oil. Remove to baking dish, pour wine over meat and add remaining ingredients. Cover and bake 1 hour. Remove pork birds to hot platter; strain sauce and thicken with a little cornstarch if desired. Pour over birds and serve. |