Recipe by Leslie in Texas
This is a little labor-intensive, but the end results are well worth it! Buttered penne or shell pasta, sprinkled with grated Parmesan cheese goes well with the hearty sauce.From a February 1984 issue of Bon Appetit that featured Hearty Winter Entrees.
- 2 ounces pancetta, minced
- 2 ounces sharp provolone cheese, shredded
- 1⁄4 cup fresh Italian parsley, minced
- 2 tablespoons pine nuts, toasted
- 1 tablespoon raisins, minced
- 1 garlic clove, minced
- 1 1⁄2 lbs pork loin
- 2 ounces salt pork, finely chopped and blanched 5 minutes
- 1 large onion, chopped
- 2 tablespoons fresh Italian parsley, minced
- 1 large garlic clove, minced
- 1⁄2 cup full-bodied red wine
- 1 tablespoon dry marsala
- 1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
- 1 teaspoon fresh oregano or 1⁄4 teaspoon dried oregano, crumbled
- 2 large fresh mint leaves, minced or 1 pinch dried mint, crumbled
- salt & freshly ground black pepper
- 1 (16 ounce) can diced tomatoes, undrained
Directions See How It's Made
- For Stuffing.
- Combine all ingredients except pork in small bowl.
- Cut pork across grain into about 12 3/8-inch slices.
- Pound pork slices between sheets of waxed paper to 1/8-inch thickness.
- Spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border.
- Fold long sides over stuffing.
- Starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string.
- For Sauce.
- Pat salt pork dry;saute in heavy large skillet over medium-low heat until pork renders most of fat and turns golden, about 10 minutes.
- Remove with slotted spoon.
- Increase heat to medium.
- Pat pork rolls dry and brown (do not crowd) on 1 side.
- Turn pork, add onion to skillet and brown pork on all sides.
- Stir in parsley and garlic;saute until soft, about 2 minutes.
- Add red wine, Marsala,basil,oregano and mint.
- Simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally.
- Sprinkle pork lightly with salt and pepper.
- Add salt pork and tomatoes and bring mixture to simmer.
- Cover and cook until pork is tender, turning and basting occasionally, about 30 minutes.
- Degrease liquid.
- Transfer pork to heated platter, discarding strings;tent with foil tp keep warm.
- If necessary bring sauce to boil and reduce until thickened to saucelike consistancy.
- Taste and adjust seasoning.
- Spoon sauce over pork and serve immediately.