Tuscan Pork Rolls

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

8 slices, 85 g (3 oz) each pork loin, all fat removed
85 g (3 oz) sweet pancetta, in thin slices
8 leaves fresh sage
75 ml (1/3 cup) flour
50 ml (1/4 cup) olive oil
4 cloves garlic, peeled, whole
125 ml (1/2 cup) white wine
1 can, 398 ml (14 oz) Italian plum tomatoes, diced
Salt and freshly ground pepper, to taste

Directions

  1. On a work surface, place the pork slices between sheets of plastic wrap and pound with a mallet or heavy-bottomed pan to a thickness of about 0.5 cm (1/4 in).
  2. Place an equal amount of pancetta and one sage leaf on each piece of meat, and roll up, securing with toothpicks.
  3. Flour the rolls and shake off the excess.
  4. In a saucepan, heat the oil over medium heat. Lightly brown the garlic and the rolls (on all sides) – about 8 minutes. Add the wine and reduce for 2 minutes.
  5. Add the tomatoes, season with salt and pepper to taste, cover and simmer for 20 minutes.
  6. If desired, remove the toothpicks and garlic.
  7. Serve the rolls with the sauce spooned over them.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2527