- 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
- 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.
- 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.
- 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.
Stewed greens, such as Savory Escarole with Anchovies
A full-bodied white from Abruzzi or Molise will accent the pork's tangy sauce and fresh herbs.