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.
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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 It
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.