Pork Roulades,with fontina/arugula, vol 57 CAH

[Old Bay]

It's on pg 19--the chicken roulades follow and got rave reviews. I could not find a report on the pork--we had it last nite with the lemon parmesan pasta--absolutely wonderful (I still like the chicken better, but it is quite different.) Don't be afraid to give it a try--we served it with a lower cost French Chablis--perfect.

[pjcooks]

Thanks, Bill, I loved that lemon parm pasta, I'll put the pork on the list.

PJ

[Gourmet_Mom]

I keep forgetting about this one! I want to try it, too! If it's even close to the chicken, I'm gonna LOVE it!

[luvnit]

Oh my gosh I did this one a couple weeks ago while ago. We loved it!

The thread should be here somewhere. I do remember that the sauce was a little salty, so watch that a bit while seasoning. But the Roulades were fabulous as were the Buttered Pine Nuts that we all loved too. The pork was much easier to work with than the chicken.

[Old Bay]

I thought I remembered the post--so sorry!! I could not find it--Great pictures--you are right--the pine nuts are so good--forgive me--I wanted to add to your post and I am not that computer literate!!!
P.S. Maybe the local food police can add mine to yours--they watch me!

[Gourmet_Mom]

Poor Bill, are you still jumpy? LOL! I found it, but I don't have the authority to attach them.

[luvnit]

No problem Bill, this recipe was worth a repost anyway!

[Lorraine]

I had forgotten about it also. Found the old thread, and printed it out. Thanks!

[luvnit]

You won't be disappointed with this one Lorraine!

[Lorraine]

Laura, I don't think Ive ever met a piece of pork I didn't like!