Pork Cutlets Rolled with Thyme and Pine Nuts

Pork Cutlets Rolled with Thyme and Pine Nuts
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 4 leaves

    green cabbage

  • 1/2 cup
    (125 mL)

    toasted pine nuts

  • 1

    onion, minced

  • 2

    cloves garlic, chopped

  • 4 x 4 to 5 oz
    (4 x 120 to 150 g)

    fresh pork cutlets

  • paprika

  • 1 pinch

    ground cinnamon

  • 1/4 cup
    (60 mL)

    cider

  • 2 tsp.
    (10 mL)

    curry powder

  • 1 tsp.
    (5 mL)

    ground ginger

  • 2 Tbsp.
    (30 mL)

    brown sugar

  • 1 tsp.
    (5 mL)

    fresh chopped thyme

  • To taste, Salt and pepper

Preparation

Blanch cabbage leaves.

Preheat the barbecue to medium.

In a bowl, combine pine nuts, onion and garlic.

Put a cabbage leaf on each cutlet and top with pine nut mix.

Roll each cutlet and skewer to keep closed.

Blend sauce ingredients and brush on rolls.

Cook rolls 15 to 20 minutes, turning often and basting while cooking.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007