Rolled Pork stuffed with Asparagus and Peppers

Rolled Pork stuffed with Asparagus and Peppers
4 ¼ inch pork cutlets pounded super thin
12 stalks of asparagus julliand (slice matchstick thin)
½ red bell pepper sliced thin
½ onion chopped 1 container of cremini mushrooms
¼ cup of arrowroot flour Salt, pepper, cayenne
Zest of 1 lemon
Juice of ½ lemon
¼ cup of white wine
¼ cup of chix stock
3 sprigs of thyme
4 pieces of cooking twine
Take 4 pieces of pork and pound out well….so that you can almost see through it.  Salt and pepper well with a little cayenne.  Stuff with asparagus and peppers, roll and tie with a sting.  Place rolled pork in arrowroot flour that is seasoned with salt, pepper, and lemon zest.  
Using a cast iron skillet heat evoo in the pan and and brown each side.  Be gentle turning the pork, it will let you know when it wants to be turned.  Take out pork, it will not be cooked through, add in a little more evoo and place the onions and mushrooms in the pan.  Once the mushrooms start to brown, season with salt and pepper and sprinkle with a tablespoon on arrowroot flour.  Stir to cook off the flour, then add lemon juice, wine 4 sprigs of thyme and stock.  Place the pork back inside the the pan and put into an oven of 400 degrees.  Cook for approx. 10 minutes, temp at 140-145 degrees.  Pull pork out and place on a plate, drizzle with sauce serving with your favorite starch and salad.  Enjoy!
Tip 1:  if you find that the pan sauce is too tight add a little more chicken stock.  
Tip 2:  Take out the thyme before serving so people don't eat it....