Tasty and flavorful roulades with speck and scamorza. The recipe I want to share with you today is for a meat main course that everyone loves. Thin slices of pork loin stuffed with speck and scamorza and simply cooked in a pan. The result is a delicious and scrumptious dish, perfect for winning over your family at the table. If you prefer, you can also choose thin slices of veal or chicken for the meat. A side of Gratin Potatoes and in just a few minutes you can prepare a meat main course to surprise and delight your family. For another main course, I also recommend the recipe for Stuffed Meatloaf and the recipe for Meat Roulades in Sauce. If you don’t like speck, you can substitute it with cooked ham and the scamorza with another soft melting cheese. So let’s head to the kitchen and prepare some delicious Pork Loin Rolls in Pan

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Very easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian

467.90 Kcal

calories per serving

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Energy 467.90 (Kcal)
Carbohydrates 2.61 (g) of which sugars 0.44 (g)
Proteins 44.61 (g)
Fat 30.15 (g) of which saturated 5.70 (g)of which unsaturated 13.38 (g)
Fibers 0.35 (g)
Sodium 566.11 (mg)

Indicative values for a portion of 200 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 for stuffed pork roulades

1.32 lbs pork loin (thin)
4.23 oz speck
7.05 oz scamorza
1/4 cup white wine
to taste extra virgin olive oil
1.41 oz flour (for breading)
1 sprig sage
to taste salt

How to prepare Roulades with speck and scamorza

To prepare this recipe, you need very thin slices of pork loin. If necessary, thin them further with a meat tenderizer. Lay the slices of meat on the work surface.
Stuff each slice with a slice of scamorza and thin slices of speck
Roll each slice to form a roulade and secure it with a wooden toothpick. Prepare them all in the same way.
Pass the roulades in flour, making it stick on all sides.
Pour 3-4 tablespoons of extra virgin olive oil into a pan large enough to hold all the roulades. Heat and add the meat.
Brown the meat on all sides over medium heat, turning them. Deglaze with the white wine and let it evaporate over low heat. Let the meat cook for another 5-6 minutes.
At the end of cooking, add a little salt since speck is already quite flavorful and a few sage leaves.
See you tomorrow with a new recipe, a hug, Loredana