Sicilian Stuffed Pork Rolls

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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