Pork Roll-Ups
Pork Roll-Ups, a fast and easy Dinner Recipe. Pork never tasted so good.
One thing I noticed right away when I arrived in Italy was the fact that Italians eat pasta and meat in small portions, that in fact they are not really big meat eaters, at least they weren’t.
Sautéed greens and salads are the bigger portions. But unfortunately fast food is becoming the norm even here.
The country where in my opinion has one the best and healthiest cuisines in the world is being taken over by the “hamburger”. This must be stopped!
As I was saying, although meat in Italian dishes is given the back seat, “Secondo Piatto” (second plate,) pasta is given center stage, “Primo Piatto” (first plate).
Which to tell you the truth is OK by me and one of the reasons why it is considered Primo Piatto is because pasta is most loved by Italians.
But just because meat is the lowly second plate doesn’t mean it isn’t delicious in its own right. These Pork Roll-Ups, are tender thin (but not too thin) slices of pork which I rolled with shredded spinach and a slice of a mild to medium cheese. Great way to get some vegetables in there!
Dredged lightly in flour and cooked in olive oil they are an amazing accompaniment to a simple sautéed vegetable or salad.
Pork Roll-Ups are a fast, easy and very elegant addition to a get together or a cozy Sunday dinner. You could even give the Beef Roll ups a try too. Buon Appetito!
Italian Pork Roll-Ups
Ingredients
- 6 thin slices of pork
- 6 slices cooked ham
- ½ cup shredded cheese (fontina, gruyere, firm mozzarella or swiss cheese)
- ¼ cup chopped parsley
- 2-3 dashes black pepper
- ¼ teaspoon salt
- ¼ cup white wine
FOR THE SAUCE
- 21 grams pelati tomatoes 600 grams
- 1-2 cloves garlic finely chopped
- 1 shallot chopped
- salt
- pepper
- 3 tablespoons olive oil
- ½ cup water
Instructions
- Lightly beat the slices of meat, sprinkle with salt and pepper, arrange a slice of cooked ham, some shredded cheese, a little chopped parsley and a teaspoon of parmesan on top. Roll up the meat, closing the external flaps inside, so as not to let the filling escape, and close the rolls with one or two toothpicks.
- Place the pork roll ups on a plate and refrigerate while preparing the sauce.
- In a medium/large pan add the olive oil, chopped garlic and shallot in a little oil. When the shallot is soft and translucent, add the roll ups and brown on all sides over moderate heat. Add the wine, heat on high for 2 minutes until it evaporates. Then add the tomatoes, sprinkle with salt, pepper and the water.
- Cover and bring to a boil, then lower the heat and continue cooking for approximately 15 minutes. Once the time has passed, turn the rolls and, if necessary, add a little more water. Cook for another 15 minutes or so. At the end of cooking the sauce should be neither too liquid nor too thick. At this point, the pork roll ups are ready to be served. Enjoy!
Nutrition
Looks great. I will definitely try this version of roll-up. For other roll-up versions, I use pork loin also. But, I flatten it somewhat, not as much as a schnitzel however, between two layers of plastic using my meat mallet. Then it is easy to roll and secure. It has worked well for me for years. Just don’t bet over zealous because the loin is already tender. It just needs to be spread as one would do a chicken breast.
Hi Joseph, I do that too sometimes, but lately I can get super thin cuts from the grocery store so that helps. Thanks.
I’ve done roll-ups with chicken, but never with pork. May be a silly question, but what cut of pork do you use?
Hi April, Not a silly question I use the loin cut, not too thick (or thin) because then they are too hard to roll up.