Pork loin rolls with tomato sauce.
Today I present this dish that is excellent to savor, easy to make, and especially economical.
The highlight of this dish is the Messina-style seasoned breadcrumbs. A condiment rich in flavor, from a “pinch” of garlic, which is needed, to parsley, pecorino, and the good oil from our hills. To complete the dish, don’t forget good Ragusano DOP cheese.

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Difficulty: Easy
Cost: Economical
Preparation time: 2 Days 19 Hours 20 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

330.07 Kcal

calories per serving

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Energy 330.07 (Kcal)
Carbohydrates 29.50 (g) of which sugars 3.02 (g)
Proteins 25.59 (g)
Fat 12.58 (g) of which saturated 1.62 (g)of which unsaturated 2.36 (g)
Fibers 3.59 (g)
Sodium 402.71 (mg)

Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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30 slices pork loin (very thinly sliced)
3.5 oz caciocavallo cheese (or provolone)
breadcrumbs (Sicilian style, see recipe)
1 onion
3.5 oz carrot
1 stalk celery
to taste extra virgin olive oil
28.2 oz tomato puree
1 sprig rosemary

Pork loin rolls with tomato sauce

Tools

What we need to make the

Cutting board
Knife
Bowl
Skewers
Frying pan

Preparation of Pork Loin Rolls with Tomato Sauce

We start with the preparation of the rolls, and first the Sicilian-style seasoned breadcrumbs, click here to find the classic recipe
Moisten with oil and twice the amount of water.
Chop and then add the caciocavallo or provolone cheese.
Mix to create a sort of paste, but not too soft or too dry.
Spread the pork loin slices on a cutting board,
and place a mound of seasoned breadcrumbs on each.
Then roll up, pushing the ends inward to prevent the filling from escaping during cooking. Then insert the wooden skewers.
In a non-stick pan, add a drizzle of extra virgin olive oil, rosemary, and a whole garlic clove with skin. Heat it, then cook the skewers for 2 minutes on each side, and set them aside.
In the same pan, add more extra virgin olive oil, chop the onion, carrot, and celery, and sauté for about 3 minutes
Then add the tomato puree, season with salt and, if needed, a pinch of sugar,
Cover with a splatter screen and let cook for 20 minutes on low heat.
Then stir and immerse the skewers, cook on very low heat for 5 minutes then turn and continue for another 5, If needed add more water.
Serve very hot and you can use the sauce to dress pasta.
Here are the Pork Loin Rolls with Tomato Sauce and tagliatelle with the same sauce.