Oven Baked Breaded Pork Loin Rolls is a simple, wholesome, and very tasty meat dish that you’ll love from the first bite, I’m sure of it!
I’ve chosen thin slices of pork loin, tender, lean, and flavorful meat with a julienne of mozzarella and scamorza and slices of cooked ham, a classic, perhaps a bit cliché, but always appreciated even by kids!
These oven baked pork loin rolls are a simple and delicious second course, with a melty center and a crispy breading everyone will love.
Oven baking makes the breaded pork loin skewer rolls crispy and truly delicious with their gratin.
The BREADING I chose is a mix of breadcrumbs and Grana Padano with a pinch of parsley, but it’s also good with just toast bread for a more rustic and crunchy texture that is very pleasant on the palate.
Feel free to add spices if you like them, so add paprika or turmeric mixed with the bread and cheese for the breading…look at the ingredients you have in your pantry and dare to experiment: it’s one of the most exciting “PREROGATIVES” of cooking!
P.S. It’s clear, though, that ingredients must harmonize together, so be careful because sometimes, looking online, it seems like they were chosen blindfolded and then tossed in a pan😁!
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OVEN BAKED BREADED PORK LOIN ROLLS
The Kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 11 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 477.78 (Kcal)
- Carbohydrates 24.44 (g) of which sugars 3.50 (g)
- Proteins 30.73 (g)
- Fat 28.54 (g) of which saturated 10.85 (g)of which unsaturated 10.90 (g)
- Fibers 1.54 (g)
- Sodium 1,430.30 (mg)
Indicative values for a portion of 100 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 OVEN BAKED BREADED PORK LOIN ROLLS RECIPE
- 9.5 oz pork loin (thin slices like carpaccio)
- 4.5 oz cheese (julienne of mozzarella and scamorza, pre-packaged at the supermarket)
- 3.5 oz cooked ham
- 4.5 oz breadcrumbs
- 1.4 oz Grana Padano DOP (grated)
- as needed parsley (chopped)
- 1 egg
- as needed salt
- as needed pepper
- as needed extra virgin olive oil
Tools for OVEN BAKED BREADED PORK LOIN ROLLS RECIPE
- Parchment paper
- Baking trays
- Skewers
PREPARATION OF BAKED BREADED PORK LOIN SKEWER ROLLS
1) For this simple recipe, I chose very thin slices of pork, and if yours aren’t, you might want to pound them between two sheets of parchment paper to reduce thickness.
2) I laid out the slices of pork on a work surface lined with parchment paper for maximum hygiene, then added the cooked ham and the julienne of cheeses like scamorza and mozzarella, which I often buy pre-packaged for convenience, and then made the pork loin rolls.
3) To the remaining cheese mix, I added for the breading some breadcrumbs and grated Grana, also adding some chopped parsley, which I always have in the freezer if fresh is unavailable.
4) I then beat an egg and dipped the stuffed pork loin rolls first in the egg and then in the breading mix.
5) I decided to serve the oven gratinated pork loin rolls on wooden skewers, which I placed on a baking tray lined with parchment paper.
6) I drizzled the stuffed pork loin rolls with cooked ham and julienne cheeses with a good drizzle of oil (I’ve been using FARCHIONI for a while, which isn’t cheap but it’s excellent, and a little goes a long way for a special flavor for me).
7) I then arranged the pork loin rolls on a tray lined with parchment paper and baked in a preheated oven at 375°F, cooking for about 25/30 minutes and turning the stuffed pork skewers halfway through cooking.
8) Serve them hot with a salad of lamb’s lettuce, arugula, and radicchio! Enjoy your meal!
Annalisa
They are perfect to prepare in advance and cook at the last minute!
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Annalisa’s advice…
1)For me, this type of rolls should be made with pork loin or with veal, which is more expensive…
2) For breading we can also use crumbled crackers and breadsticks or even a mix of the two.
3) For storing the dish, I won’t say anything because as soon as you bring to the table the breaded pork loin rolls so gratinated in the oven…THEY’RE ALREADY GONE!
3) For storing the dish, I won’t say anything because as soon as you bring to the table the breaded pork loin rolls so gratinated in the oven…THEY’RE ALREADY GONE!
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