I confess that although I love them very much, I don’t often make rolls as a second course because many times I prefer oven or grill preparations, but these pork loin rolls are so flavorful and delicious, so I highly recommend them!!!
But let’s get into the kitchen and prepare these simple pork loin rolls or pork tenderloin rolls!
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications, and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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PORK LOIN ROLLS
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients RECIPE PORK LOIN ROLLS
- 8 slices Pork loin
- 8 slices Prosciutto
- 16 sun-dried tomatoes
- 3 1/2 oz spinach
- 8 slices fontina cheese (or other semi-hard cheese)
- 1 clove garlic
- to taste Extra virgin olive oil
- to taste Salt and pepper
- to taste Butter
Tools RECIPE PORK LOIN ROLLS
- Meat Tenderizer
- Pan
- Parchment Paper
Preparation
Wash the SPINACH very well and pat them dry with kitchen paper towels or a clean cloth.
Take the pork loin slices and gently pound them between two sheets of parchment paper, working from the center of the slices outward.
Season them with a pinch of salt and pepper. Start making the rolls by placing the Prosciutto slices first (one per meat slice), then the pork loin slices, followed by raw spinach leaves, the slice of cheese you have chosen, fontina or other, and two sun-dried tomatoes per pork loin roll.
Roll them up and secure with one or two toothpicks (they are chunky, so I’d say two ^_*).
Place in a non-stick pan with extra virgin olive oil, a small piece of butter, and the garlic clove, and as soon as it starts to sizzle, add the pork loin rolls.
Cook over medium heat (about 25 minutes) and serve immediately, perhaps with a simple mashed potato.
Enjoy your pork loin rolls! P.S. Remove the garlic, eh eh!
Annalisa
Tips and Notes
While writing the recipe (it’s rich, so perfect for winter), I thought that after the initial browning of the pork rolls, I could have added a little still white wine and let it evaporate to make the dish even tastier… Oh well, maybe next time, right???
Instead of mashed potatoes, buy a larger quantity of spinach and briefly boil them in a little salted boiling water. Drain and sauté them in a pan with a touch of butter and adjust the salt.
Remember that the iron in spinach is better absorbed by our body when dressed with lemon juice…
If you love roasts instead, here’s an article with slightly more elaborate dishes (especially longer cooking times) but delicious….
