4 boneless center pork loin slices, about 1 lb.
1/2 red bell pepper, cut into strips
1/2 green pepper, cut into strips
1 tbsp. cooking oil
2/3 c. orange juice
2/3 c. bottle barbecue sauce
1 tbsp. prepared Dijon-style mustard

Place cutlets between 2 pieces of clear plastic wrap. Pound with a mallet to about 1/4-inch thickness. Place several red and green pepper strips crosswise on each pork portion; roll up jellyroll style. Secure rolls with wooden toothpicks.

In a large heavy skillet, brown the pork rolls in hot cooking oil; drain fat from pan. Combine remaining ingredients and add to skillet. Bring mixture to boiling; reduce heat. Cover and simmer 10-12 minutes or until pork is tender. Remove toothpicks. Serves 4. Calories per serving: 255.