Herbed Pork Involtini

Classically, involtini are thin slices of veal that are stuffed and rolled. For his version, Michael White flavors slices of pork tenderloin with fresh herbs and Pecorino Romano cheese.

Plus: More Pork Recipes and Tips

  • Total Time:
  • Servings: 4

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Ingredients

  • One 1 1/2-pound boneless pork tenderloin, cut on the extreme diagonal into 12 slices
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 1 1/2 teaspoons finely chopped sage
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 1 cup dry white wine

How to make this recipe

  1. On a work surface, lightly pound the tenderloin slices a scant 1/4 inch thick. Season with salt and pepper. In a bowl, combine the Pecorino, sage, rosemary and garlic. Sprinkle 1 teaspoon of the herb mixture over each pork slice and roll into a cylinder; secure with toothpicks. Season with salt and pepper.

  2. Spread the flour in a pie plate. Coat the <EM>involtini </EM>with flour, tapping off the excess. In a large skillet, heat the oil until shimmering. Add the <EM>involtini </EM>and cook over moderately high heat until browned all over, about 3 minutes. Add the wine, cover and simmer until the <EM>involtini</EM> are cooked through, 3 minutes longer. Transfer the <EM>involtini</EM> to a plate and cover loosely with foil.

  3. Boil the cooking liquid until reduced to a thick sauce, about 2 minutes. Return the <EM>involtini </EM>to the skillet and shake the pan to coat them with sauce. Transfer the <EM>involtini</EM> to plates and serve.

Serve With

Stewed greens, such as Savory Escarole with Anchovies

Suggested Pairing

A full-bodied white from Abruzzi or Molise will accent the pork's tangy sauce and fresh herbs.

Contributed By Photo © Quentin Bacon Published April 2003





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