These cheesy stuffed pork loin rolls with simply steamed green beans are delicious.
They can be prepared quickly with a few simple ingredients usually found in our fridge.
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Don’t have pork loin or don’t want to eat pork? Make them with veal, and they’ll be just as delicious.
Want to try something different? Use chicken or turkey slices, and you’ll see the meat will be flavorful and tender enough to cut with a fork.
An easy, quick, and tasty main course with a delicious creamy sauce that will entice everyone.
To make the cheesy pork loin rolls, we used white wine to deglaze, but you can also use beer, which will give everything a slightly bitter aromatic flavor that pairs perfectly with the green beans.
The creamy sauce? Super easy; simply flour the rolls before cooking and season them after deglazing with smoked paprika 😋
Got everything in the fridge? Follow me in preparing these cheesy stuffed pork loin rolls right after the photo!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cheesy Pork Loin Rolls
- 1.32 lbs pork loin
- 1.76 oz green beans
- 5.3 oz scamorza (or other melting cheese)
- 0.85 cups white wine
- 0.5 cups flour
- 2 tbsps butter
- 2 tbsps extra virgin olive oil
- 1 tsp smoked paprika
- 2 pinches salt
- to taste chives
Tools
- 1 Meat Tenderizer
- 1 Pan
- 1 Steamer Basket
Preparation of Cheesy Pork Loin Rolls
To prepare the cheesy pork loin rolls, first clean the green beans by removing the ends and steam them.
We use a basket to place inside a regular pot with 1 finger of water, and once it reaches a boil, it takes just 5 minutes.
Pound the slices of pork loin with a meat tenderizer to thin them between 2 sheets of parchment paper, then salt them.
Cut the scamorza into slices and then into sticks as long as each pork loin slice.
Stuff each slice with 2 or 3 cooked green beans and a stick of cheese, roll it up, and secure with a toothpick or kitchen twine.
Pass the stuffed pork loin rolls in flour and set them aside for a moment.
In a high-edged pan that can hold all the rolls, melt the butter along with the extra virgin olive oil.
Brown the rolls on all sides, turning them with tongs or ladles; never use a fork as it might pierce the meat.
Once well-browned, deglaze with the white wine, add the smoked paprika and let it evaporate.
Continue cooking for another 15 minutes, turning them often, salt towards the end of cooking, and sprinkle with chive strands cut with scissors.
Serve them drizzled with the cooking sauce.
How to Store Cheesy Pork Loin Rolls
You can store them in the fridge in a tightly sealed container for 2 days.
If you prefer, you can also freeze them and thaw them in the fridge overnight before reheating them in the pan.
