Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step 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.

Step 2    

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

Step 3    

Boil the cooking liquid until reduced to a thick sauce, about 2 minutes. Return the involtini to the skillet and shake the pan to coat them with sauce. Transfer the involtini 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.

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