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5 from 1 vote

Sirloin of Pork stuffed with Mixed Greens, Arugula Pesto,Gorgonzola Cheese and Roasted Red Peppers

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: American
Servings: 4
Author: Chef Dennis Littley


  • 4 Boneless Pork Chops
  • 10 oz mixed organic supergreens or spinach
  • 1/2 cup roasted red peppers chopped
  • 6 oz Gorgonzola crumbles
  • 6 tablespoons Arugula Pesto see post "how to make pesto three ways"
  • 1/2 cup olive oil for sauteing finished rolls some to saute greens
  • 1 teaspoon chopped garlic
  • 1 cup seasoned bread crumbs
  • 2 eggs beaten
  • 1/4 cup milk
  • 1 cup flour seasoned with sea salt and black pepper


  • preheat oven to 350 degrees
  • *See Recipe from Pesto three ways to make Arugula Pesto
  • Saute supergreens with chopped garlic and olive oil, until just wilted.
  • Set up breading station, flour with sea salt and black pepper, seasoned bread crumbs, and eggs beaten with milk.
  • Pound pork cutlets thin between two sheets of plastic wrap
  • Coat one side of each cutlet with 1 1/2 tablespoons of arugula pesto
  • Divide sauteed greens between four cutlets, spreading evenly
  • Add roasted red peppers and gorgonzola crumbles
  • Start rolling cutlets from the narrow side down, creating a pinwheel effect.
  • If you have time to chill the stuffed and rolled cutlets for about an hour they will be easier to work with when breading.
  • Start by rolling each stuffed pork in flour using this as an opportunity to seal the roll and forming it
  • Dip into egg wash and then into seasoned breadcrumbs. The breadcrumbs will give you another opportunity to form and seal the stuffed pork.
  • Heat a large saute pan, then add olive oil and saute the rolls on each side until golden brown, place on baking dish and bake for 25 minutes in preheated oven.
  • Serve immediately with sides of your choice.