Pork Involtini
Love tomato sauce, but tired of pasta dishes? Not interested in chicken parm or lasagna? Looking for something that fits a low-carb diet? Then this is the recipe for you! Our store-bought Roasted Garlic tomato sauce delivers homemade, gourmet flavor so that you can focus your cooking efforts on preparing this Pork Involtini.
This recipe is courtesy of our brand partner and culinary consultant Tom Colicchio - a renowned chef, restaurateur, and food activist.
Ingredients
8 slices pork loin, each about ¼ inch thick
¾ cup fresh breadcrumbs
1 cup grated Pecorino cheese
1 cup fresh herbs (parsley, thyme, sage, rosemary, etc.)
1 tsp. kosher salt
1 tsp. freshly ground pepper
1 whole egg, plus 1 egg yolk
¼ cup all-purpose flour
1 cup breadcrumbs
3 tbs. olive oil
1 cup chicken broth
Directions
On a work surface, lightly pound the pork loin slices until they are ¼ inch thick. Season with salt and pepper.
In a bowl, combine ¾ cup Pecorino and ¾ cup herbs. Sprinkle a heaping teaspoon of the herb mixture over each pork slice and roll into a cylinder. Secure each pinwheel with toothpicks. Season with salt and pepper.
Mix the flour and ¼ Pecorino in a pie plate. In a bowl whisk together 1 egg and yolk.
Coat the involtini in the flour & Pecorino. Dip in egg wash and dredge in breadcrumbs until entirely coated. Repeat until they are all coated, tap ping off any excess flour.
In a large skillet, heat the oil until shimmering. Add the involtini and cook over moderately high heat until browned all over, about 3 to 5 minutes. It can be done in batches to not crowd the pan.
After browning, transfer to an enamel pot or Dutch oven and deglaze the pot with chicken broth
Add the tomato sauce and simmer, uncovered until the involtini are cooked through, about 30 minutes
Transfer the involtini to a plate, sprinkle with remaining herbs and serve.
