Pork Teriyaki Rolls
By Lisa Shanken
April 12, 2016
Pork Teriyaki Rolls
Ingredients
- 2 tbsp coconut flour
- 4 Thin Pork Cutlets
- 4 slices onion can also use green onion instead
- 4 stalks asparagus ends trimmed
- 4 leaves baby bok choy
- 2 carrots ends trimmed, halved lengthwise
- 1 tbsp coconut oil
- 3 tbsp low sodium tamari
- 1 tbsp maple syrup
Instructions
- Spread the coconut flour on a plate and dredge both sides of each pork cutlet into the flour.
- Blanch the onion, asparagus, bok choy, and carrots by placing them in boiling water for a minute, transfer them to cold water for a minute, and then patting them dry.
- Place the coated pork chops on a flat surface, and put 1 piece of onion, asparagus, bok choy, and carrot in the middle. Roll them inside the pr chop, sealing the meat close with a toothpick. Do this for all 4 pieces of meat.
- Heat the coconut oil in a large skillet on medium until it melts. Add in the pork chop rolls and and cook on medium heat, turning often, for about 10 minutes, until all sides of the meat are cooked through.
- Mix together the tamari and maple syrup in a bowl, lower the skillet heat, and pour in the mixture. Cook the pork rolls for 2-3 more minutes, making sure it gets well coated with the sauce. Serve immediately.
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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