Active Time
Total Time
30 MIN
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.

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