2 med. onions
3 med. tomatoes
4 stalks celery
1/4 c. butter
8 lg. thin slices of pork shoulder
Salt and pepper to taste
Grated rind of 1 lg. orange
1 12 tsp. crushed rosemary
1/4 c. vegetable oil
2 c. beef stock
1 tbsp. soy sauce

Chop onions and tomatoes. Cut celery stalks in half lengthwise, then cut into thin slices. Melt butter in large skillet. Add onions, tomatoes, celery and cook over medium heat. Stir often, until vegetables are JUST tender. Cut each slice of pork in half. Sprinkle pork with salt, pepper, orange rind and rosemary. Roll up and secure with wooden toothpicks.

Brown pork rolls in oil in separate skillet and place over vegetable mixture. Add stock and soy sauce and cover. Simmer 30 minutes. Garnish with parsley. Remove picks before serving. Serves 8.