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Glazed Pork Rolls with Bacon, Caramelized Onions, pickled Eggplant

Glazed Pork Rolls with Bacon, Caramelized Onions, Pickled Eggplant

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes

Ingredients

Pork:

  • 500 g pork steak filleted to a 3 mm thickness

Marinade:

  • 1/4 cup brown sugar
  • 1 Tbsp sesame oil
  • 4 Tbsp peanut oil
  • 1/3 cup white wine
  • 1 1/2 Tbsp fresh thyme
  • 1 Tbsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 lemon squeezed and zested
  • 1 tsp balsamic cream
  • 1 clove garlic, minced
  • 1/2 tsp white pepper
  • 1 tsp onion powder
  • 1/2 tsp sea salt

Filling:

  • 3/4 cup of white onion chopped in slivers
  • 1 Tbsp olive oil
  • Pinch of sugar
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Some water
  • 5 organic bacon strips cut in half
  • 1/4 cup of pickled eggplant

Glaze:

  • 4 Tbsp Balsamic BBQ sauce
  • 1 Tbsp brown sugar
  • 2 tsp white wine
  • 1 tsp mustard
  • 1/2 tsp white pepper
  • 1 tsp fresh thyme
  • 1 tsp fresh basil chopped
  • Salt to taste

Corn:

  • 2 cobs of corn shucked and cleaned
  • 1 tsp fresh parsley chopped
  • 1 tsp fresh basil chopped
  • 2 Tbsp butter melted
  • Salt and pepper to taste

Instructions

Marinate:

  1. Take pork fillets and place in a large baking dish.
  2. Take and blend all of the marinating ingredients and pour over fillets.
  3. Turn fillets making sure all sides are well coated.
  4. Cover with plastic wrap and place in fridge over night.

Caramelized onions:

  1. In a saute pan drizzle in olive oil.
  2. Add in onions and season with sugar, salt, pepper, onion powder.
  3. Saute on low to med heat adding some water to steam the onion a bit.
  4. Sautee for about 15 minutes.
  5. Take off heat and set aside.

Filling and rolling:

  1. Take a pork fillet.
  2. Lay bacon to cover fillet.
  3. Add caramelized onion, and pickled eggplant.
  4. Start rolling on one of the long sides.
  5. Use your fingers to hold the filling in tight and continue to roll until it is completed.
  6. Place on a dish, seam side down.
  7. Repeat this process until all the fillets are complete.

Glaze:

  1. Mix all ingredients of the glaze in a medium sauce pan and place on low heat of side burner of BBQ.
  2. Reduce for about 15 minutes.

Corn:

  1. Place corn cobs in boiling salted water.
  2. Cook for about 20 minutes.
  3. Take out of water and drain.
  4. Take parsley, basil, salt and pepper, and mix with melted butter.
  5. Place corn on heated grill and char all sides, about 5 minutes.

Grilling:

  1. Pre-heat BBQ.
  2. Place pork rolls in a large BBQ grilling basket, placing the lid on tight to hold the rolls tight, so they don’t come apart.
  3. Place basket of rolls on grill and get a char on each side of the rolls.
  4. Turn rolls frequently and don’t leave them, so they don’t burn.
  5. Grill for about 5 minutes a side, just enough to get some color.
  6. Turn heat off side of BBQ that rolls are on.
  7. Take the glaze and begin to brush onto rolls.
  8. Turn basket over and do the same.
  9. Keep doing this for about 20-25 minutes.
  10. Turn all heat off BBQ and leave rolls in for about 2 minutes.
  11. Take off heat and release rolls from basket, and place on a serving dish.
  12. Let stand for a couple of minutes.

Plating:

  1. Cut corn into pin wheels and place on a dish.
  2. Take a couple of the glazed pork rolls beside the corn.
  3. Add some slaw or salad (optional).
  4. Ready to serve.
  5. Enjoy!

Notes

I have not included the marinating time in the prep time, but it stands as overnight.

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