Pork Roll-Ups
These pork roll ups are made with thin, tender slices of pork wrapped around spinach and cheese then seared on the stovetop. Stuffed pork rolls are an easy dinner recipe that never fails to impress!
When I first arrived in Italy, I noticed that more often than not meat was served for ‘Second Piatto’ (second plate) while pasta was served for ‘Primo Piatto’ (first plate). After one bite of these tender pork roll ups, though, you may reconsider that order and serve them first.
Stuffed pork rolls, also called pork involtini, are made with thinly sliced pork stuffed with spinach and a slice of firm mild cheese, dreaded in flour then pan fried until cooked through. I love serving them in rotation with beef roll ups for Sunday dinner.
Why I Love These Stuffed Pork Rolls
- Easy to make: These pork roll ups will impress any dinner guest! Simple directions with easy to find ingredients will make these a new favorite for an easy showstopping dinner.
- Flavorful: Although these are super simple to make, they both look and taste fancy! The pork is tender and the simple wine and butter sauce infused with sage is so delicious.
Ingredient Notes
- Pork: You can use boneless pork chops or pork loin chops. I recommended cutting each in half and pounding to about ¼ inch thick.
- Prosciutto or ham: I used prosciutto di Parma but cooked ham also works. Adjust added salt accordingly to the choice of meat that is added.
- Cheese: Fontina, gruyere, firm mozzarella cheese or Swiss cheese can all be used.
- Flour: You will need all-purpose flour for dredging the roll ups.
- Butter and olive oil: These are both used to sear the pork for maximum flavor.
- Sage leaves: Adds an earthy, woodsy flavor to the pork.
- White wine: This imparts flavor to the pork while simmering. I love to use a good quality dry white wine but vegetable broth can be used instead.
How to Make Pork Roll Ups
Lightly pound the slices of meat, sprinkle with salt and pepper (depending if you use prosciutto or ham) then on each slice of pork top with a slice of prosciutto or ham, a stick or two of cheese.
Then roll and secure with a toothpick. Add flour to a plate and dredge each roll up in the flour.
In a medium sized pan over the stovetop add the butter, olive oil and sage and heat until the butter is melted. Add the pork roll ups and brown on each side.
Add the wine and heat on high, lower heat to medium cover and cook. Serve immediately.
Tips and Variations
- Filling: Instead of spinach, prosciutto and cheese, try prosciutto, provolone and asparagus or use prosciutto, sage and oil-packed sun dried tomatoes.
- Protein: Thinly sliced veal or even steak, chicken or turkey fillets all will work in this recipe for easy stuffed pork roll ups.
- Butchers twine or toothpicks: If you find that the stuffed pork rolls aren’t holding together use butchers thread or toothpicks to hold them together.
- Seam side down first: It’s easier to sear the pork involtini seam side down first.
- Garnish: Drizzle with some balsamic vinegar or glaze before serving.
Serving Suggestions
I love to serve these pork roll ups with sauteed chicory. A few other favorites include:
- Oven roasted rosemary potatoes
- Cheesy mashed potatoes
- Simple Italian green beans
- Simple homemade pasta
Make Ahead and Storage
- Make ahead: Assemble the stuffed pork rolls up to a day in advance, cover and store in the refrigerator. When ready to serve, follow stovetop directions.
- Store: While this pork roll up recipe tastes best fresh, it can be stored up to 3 days in an airtight container in the refrigerator. Reheat in the microwave until heated through.
More Pork Recipes
- Breaded Baked Pork Chops
- Bacon Wrapped Pork and Beef Skewers
- Italian Sheet Pan Pork Chops
- Sheet Pan Pork Tenderloin
- One Pan Veggies and Italian Sausage
Pork Roll-Ups are a fast, easy and very elegant addition to a get together or a cozy Sunday dinner. Buon Appetito!
Italian Pork Roll-Ups
Ingredients
- 4 thin slices of pork
- 2-3 dashes black pepper
- 1-2 pinches salt (depending on if you use prosciutto di Parma or cooked ham)
- 4 slices prosciutto di parma or cooked ham slices
- 4-8 slices cheese -slices (fontina, gruyere, firm mozzarella or swiss cheese)
EXTRAS
- ¼ cup all purpose flour for dredging
- 4-8 toothpicks
- 1½ tablespoons butter
- 3-4 fresh sage leaves
- 1 tablespoon olive oil
- ½ cup white wine (good quality dry wine) or vegetable broth
Instructions
- Lightly pound the slices of meat, sprinkle with pepper and salt (depending if you use prosciutto or ham), on each slice of pork top with a slice of prosciutto or ham a stick or two of cheese and roll, secure with a toothpick.
- Place the flour in a plate and dredge each roll up in the flour.
- In a medium pan add the butter, olive oil and sage, heat until the butter has melted, add the roll ups and brown on each side. Add the wine and heat on high 2-3 minutes, lower heat to medium cover and cook 2-3 minutes. Serve immediately. Enjoy!
Notes
Make Ahead and Storage
- Make ahead: Assemble the stuffed pork rolls up to a day in advance, cover and store in the refrigerator. When ready to serve, follow stovetop directions.
- Store: While this pork roll up recipe tastes best fresh, it can be stored up to 3 days in an airtight container in the refrigerator. Reheat in the microwave until heated through.
Nutrition
Updated from January 15, 2015.
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Delicious! And quick!
Thank you for another great recipe!
Hi Terry, thanks so much, so glad you enjoyed it. Take care!
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.