Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  boneless pork loin -- up to 3
  1         tablespoon  honey
  1              ounce  red bell pepper -- julienned
  1              ounce  green bell pepper -- julienned
  1              ounce  yellow bell pepper -- julienned
     1/4         ounce  yellow onion -- julienned
  1              clove  fresh garlic -- sliced
  1              ounce  walnuts -- finely chopped
                        salt and pepper -- to taste
     1/2         ounce  olive oil
                        ***JALAPENO CHUTNEY SAUCE***
  1 1/2    tablespoons  fresh shallot -- chopped
  2        tablespoons  fresh garlic -- chopped
     1/2           cup  white wine
  2 1/2    tablespoons  fresh jalapeno pepper -- chopped
  16            ounces  major greys chutney
     1/4           cup  honey
  3        tablespoons  fresh cilantro -- chopped
  3             ounces  chicken stock
  1               dash  salt

Preparation:

Butterfly and pound out boneless pork loin to 1/4 inch thickness. Lay out flat and spread honey lightly on top side of meat. Place peppers and onion lengthwise covering most of the top side of meat. Place garlic, sparingly, around the peppers. Sprinkle walnuts covering all of top side of the pork. Salt and pepper to taste. Roll pork into roulade. Lightly brush with olive oil and wrap in foil. Bake in oven approximately 35 minutes, until firm to touch, at 350 degrees. (Can be cooked partially, sliced and reheated in saute pan). Slice and serve on bed of Jalapeno Chutney Sauce. chutney sauce: Reduce fresh shallots and garlic in white wine by 3/4's. Add jalapeno pepper and chutney. Let simmer for 3 minutes. Add honey and cilantro and chicken stock. Simmer for 20 minutes. Season with salt and puree in food processo

Nutritional Information:

757 Calories (kcal); 30g Total Fat; (37% calories from fat); 9g Protein; 103g Carbohydrate; 0mg Cholesterol; 1032mg Sodium