I confess that although I love them a lot, I don’t often make rolls as a main dish because many times I prefer oven or grill preparations, but these pork loin rolls are so rich in flavor and delicious that I highly recommend them to you!!!
But let’s go to the kitchen and prepare these simple pork loin rolls or pork loin!
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PORK LOIN ROLLS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for PORK LOIN ROLLS RECIPE
- 8 slices Pork loin
- 8 slices prosciutto
- 16 sun-dried tomatoes
- 3.5 oz spinach
- 8 slices fontina (or other semi-hard cheese)
- 1 clove garlic
- to taste Extra virgin olive oil
- to taste Salt and pepper
- to taste Butter
Tools for PORK LOIN ROLLS RECIPE
#ADV
- Meat Tenderizer
- Pan
- Parchment Paper
Preparation of PORK LOIN ROLLS RECIPE
Wash the spinach thoroughly and pat them dry with kitchen paper or a clean cloth.
Take the pork loin slices and gently pound them between two sheets of parchment paper, working from the center outwards.
Season them with a pinch of salt and pepper. Start making the rolls by placing first the prosciutto slices (approximately one per piece of meat), then the pork loin slices, then the raw spinach leaves, the cheese slice you chose, fontina or other, and two sun-dried tomatoes per pork loin roll.
Roll them up, securing with one or two toothpicks (they’re chubby, so I’d say two ^_*)
Place in a non-stick pan the extra virgin olive oil, a tiny knob of butter, and the garlic clove. Once it starts to sizzle, add the pork loin rolls.
Cook over moderate heat (about 25 minutes) and serve immediately at the table, perhaps with a simple mashed potato.
Enjoy your meal with the pork loin rolls! P.S. Remove the garlic, haha!!
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 add a little still white wine and deglaze 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 them and sauté in a pan with a touch of butter and adjust the seasoning.
Remember that the iron contained in spinach is better absorbed by our body when seasoned with lemon juice…
If you love roasts, here’s an article with slightly more elaborate dishes (especially longer cooking time) but delicious….
