When you want a simple but tasty meat main course, these pan-fried pork loin rolls with a savory filling are the right solution. They come together quickly, but the aromatic filling makes them different from the usual everyday dish. The pork loin slices hide a tasty stuffing made with sandwich bread, Pecorino Romano and lemon zest. A soft, flavorful center perfectly balanced by the freshness of the lemon. Cooking in a skillet also gives a golden sear outside and tender meat inside. Serve them at the family table with a simple seasonal side: with a few ingredients you’ll get a complete and satisfying main course. Save this recipe — I’m sure it’ll come in handy.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pan-fried pork loin rolls
- 8 slices pork loin (slices)
- 8 slices prosciutto (cured ham)
- 1.4 oz sandwich bread (crusts removed (about 1½ slices))
- 1 oz Pecorino Romano (about 1 oz (approximately 3 tbsp grated))
- 2 tsp lemon zest (about the zest of 1 lemon)
- A few sprigs thyme
- 1/3 cup dry white wine (about 2.7 fl oz)
- extra-virgin olive oil
- salt
- black pepper
Tools
- 1 Meat mallet
- 1 Vegetable peeler
- 1 Skillet with lid
- 1 Food processor
- Toothpicks
Preparation of pan-fried pork loin rolls with a savory filling
Place the pork loin slices between two sheets of parchment paper and gently pound them to thin them out evenly.
With a vegetable peeler, remove three strips of zest from the lemon, using only the yellow part. Remove any traces of the white pith with a small knife to avoid a bitter taste. And remember to use an untreated (organic) lemon.
Put the zest in a food processor and chop it finely. I used a Thermomix for 8 seconds at speed 8.
Then add the sandwich bread (crusts removed) cut into pieces and the Pecorino Romano and pulse to combine (with a Thermomix: 8 seconds at speed 6). It doesn’t need to be powdered; it’s better if it’s a little coarse.
Transfer the mixture to a bowl, add the leaves from three sprigs of thyme, a generous grind of black pepper, and mix well.
Lay the meat slices on a cutting board, season them with salt and pepper to taste, and cover each with a slice of prosciutto. Don’t overdo the salt because the prosciutto and Pecorino are already quite flavorful.
Then place a couple of teaspoons of the prepared filling on each slice.
Roll up each slice without compressing too much and secure it with one or two toothpicks.
In a skillet, heat a few tablespoons of oil before arranging the rolls with the seam side down. Brown them over medium heat for 2–3 minutes, then gently turn them and cook the other side. You want a nice crust to form: that’s where all the flavor is, as my kids say.
At this point, deglaze with the white wine, raise the heat slightly and let the alcohol evaporate completely.
Lower the heat again, put the lid on and continue cooking for another 8–10 minutes, turning the rolls occasionally: if the pan dries out too much, add a couple of tablespoons of hot water or stock.
When cooked, the pan-fried pork loin rolls are ready to enjoy, piping hot. However, if you like, you can make the pan sauce glossier and creamier by stirring in a knob of cold butter off the heat. I didn’t do this in my preparation and I assure you they are delicious even without it. Enjoy! Paola.
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