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1
Preheat oven to 350.
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2
Slice the pork loin into manageable portionsa size that you would want to eat, or between 3 and 6 oz.
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3
You'll know what's right.
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4
Using the flat side of a meat tenderizer, gently flatten the loins to about 1/3 their original thickness.
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5
Use as much force as you would when hitting a nail with a hammer, but if you were scared to hit your thumb.
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6
About 30% of the hardest you can do.
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7
Slather the flattened loins with barbecue sauce.
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8
Next, crumble goat, or any kind of cheese all over the barbecue sauce.
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9
I used fresh mozzarella for half and they were great too.
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10
Sprinkle flax seeds and diced jalapenos atop the goat cheese.
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11
Sprinkle on some grated carrots next, and then top with a red cabbage leaf, torn to an appropriate width.
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12
The veins of the leaves may need to be removed to get a tight roll.
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13
Roll the loins rather tightly into a cylinder.
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14
If it's too loose, you may need a toothpick to secure the outer flap of the meat.
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15
Lightly grease a deep dish pan with olive oil.
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16
Place the roulades into the pan, and sprinkle with salt, pepper, worcestershire sauce, ginger, and anything else you might want.
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17
Don't forget that there are already jalapenos in the pork, so beware of spicy marinades.
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18
Cover with tin foil and bake for 35 minutes.
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19
It'll be OK if they're not fully cooked.
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20
Pull them out anyways.
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21
Remove from oven, and turn up to 425.
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22
Remove foil, and slather a final coat of barbecue sauce on the outside of the pork.
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23
Bake uncovered for 5-7 minutes more, until the barbecue sauce hardens slightly.
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24
Remove the roulades gently from the dish, and either serve whole or slice them crosswise if desired.
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25
Enjoy!!
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26
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