Mario Batali's Pork Paillard Rollups

By drinkfairy

Ingredients

• 1/2 pound Pork Loin (cut 1/2-inch thick) Pounded very thinly
• 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 and sliced)
• Barbecue sauce (to serve)
• 2 tablespoons red wine vinegar

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Preheat a grill or grillpan to medium-high.

Season the pork that has been pounded thinly on both sides with salt and freshly ground pepper. Brush the grilling surface with a little olive oil.

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.
Grill the pieces of pork for 5 to 6 minutes per side, until cooked through.

Drizzle rollups with spicy mustard dressing. Serve the remaining dressing on the side as a dipping sauce along with barbecue sauce.