Brie Sun Dried Tomato and Mushroom Pork Rolls with Tangy Brussel sprouts

This is another quick dinner.  Brussel Srpouts are in season so I though i should give them the punch with Orange Marmalade. Serve Three pork rolls per person and a good quantity of Sprouts and nothing else!

9 slices Pork Escalopes
2 sliced mushrooms
100g brie cut into short fingers
9 sun dried tomatoes
1  tbsp olive oil
1 tbsp fresh dill chopped
1 cup chicken stock
1 tsp butter
1 tsp English Mustard
Fresh Ground Pepper

Tangy Brussel Sprouts
600g Brussel Sprouts
1 tablespoon Orange Marmalade
1 tablespoon butter
Salt & Pepper

Fill each escalope with two slices mushrooms one sundried tomato and one brie stick, fold sides over filling and shape into a roll. Secure with toothpick if necessary. Heat a large frying pan, add 1 tablespoon olive oil, add pork rolls and fry gently. Remove from heat and put on a warm plate.  Deglase pan with 1 cup chicken stock, and reduce by half. Add mustard, pepper and butter and stir to thicken. Sprinkle chopped dill and turn off heat. Arrange three rolls per person spoon over sauce and serve with Tangy Brussel Sprouts.

For the Tangy Brussel Sprouts, Boil them in plenty salted water  for ten minutes. Using a slotted spoon transfer sprouts to a bowl of ice cold water so that the green colour becomes more vibrant. Heat butter in a frying pan, add marmalade and stir to combine, toss in brussel sprouts and season with salt and pepper.