Here I am, the recipe I promised you a few days ago is ready. 🙂 These are the stuffed pork loin rolls, an unusual recipe for me, not only because it’s a meat dish – which as you know is not a usual main course at my house – but because they are rolls, so unusual here that my teenage children saw me bring them to the table today for the first time! 😀
It’s the second time in my life that I’ve cooked rolls, the first time was 22 (yes, twenty-two) years ago. 😀
Now I’ve repeated the recipe from back then, modifying it a bit to make it more suitable for my current low-sodium cooking.
Twenty-two years ago, I was transitioning from ‘normal’ cooking to low-sodium cooking, I had already eliminated discretionary salt but was still using some salty products like jarred sauces and cold cuts without variations in method or quantities. Additionally, I cooked the rolls back then as the ‘second main course’ for Christmas day, that is, as a meat dish after the boiled meat, and having the whole family as guests, I couldn’t possibly serve them my salt-free cooking! Especially not on a day like Christmas.
Over the years my cooking style has evolved, and so this time I did the following: I drastically reduced the amount of mustard for each slice, eliminated the slice (actually the two slices) of pancetta that I had placed back then on the meat before rolling it, and used a small strip of cheese instead of processed cheese. Well, in this case, there might not be much of a difference in terms of sodium content, but at least the cheese didn’t leak out of the rolls (as the processed cheese did, making the cooking process challenging that day long ago).
Well, now you know how you can vary this recipe if you are not low-sodium. 🙂 But if you are, low-sodium, or even just a little curious… read the recipe! 😃
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Other ideas for rolls or wraps: 👇
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 Pork loin slices
- 4 slices Stale bread (or sandwich bread)
- 3 oz Cheese
- 1 teaspoon Mustard
- 1 small glass White wine
- to taste Milk (I used 4 tablespoons)
- to taste Mixed herbs (I used rosemary, sage, and oregano)
- 1 clove Garlic
- 1 teaspoon Extra virgin olive oil (optional)
Tools
- Bowl
- Frying Pan
Steps
First, soften the bread: cut it into small pieces, put it in a bowl, and moisten it with milk.
Add the herbs and chopped garlic to flavor it.
Spread a small amount of mustard on each slice of meat.
When the bread is sufficiently soaked, drain the excess milk and place a small amount (about a tablespoon) on the slice of meat.
Add a small piece of cheese and roll the meat.
Secure the roll with a couple of toothpicks.
👉 Tip: Insert the toothpicks along the long side, as shown in the photo, to prevent the toothpicks from hindering the rolling of the roll during cooking. Initially, I inserted the two toothpicks at the two ends and only realized during cooking that they were inconvenient! Alternatively, each roll can be tied with roasting string.
Cook the rolls in a pan.
First, brown them on all sides by cooking them externally for a few minutes.
Using a good non-stick pan, you can skip the oil; in any case, a minimal amount of oil is enough to moisten.
When they are well browned, deglaze with the wine, turn them over, then cover with the lid and complete cooking on low heat for another 15 minutes.
👉 For me, it wasn’t necessary, but if they dry out too much, they can be moistened with a few tablespoons of hot broth or water.
Serve the stuffed pork loin rolls with potatoes, pumpkin and potato mash, sautéed mushrooms, oven-baked pumpkin, or the stuffed mushroom caps I talked about in the previous recipe. 🙂
Enjoy your meal!
WW Propoints Diet Info
For those interested in the WW Propoints diet, a portion of 2 rolls is worth 7.2 points 🙂
Salt-Free Tips
I’m considering experimenting with homemade mustard sauce, obviously without salt. I want to be able to use mustard a bit more often without guilt! I will experiment as soon as possible and once I have the recipe ready, I’ll put the link here. 🙂
If you are interested in reducing or eliminating salt, always remember to:
• Gradually decrease salt, the palate needs to adjust slowly and should not notice the progressive reduction.
• Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
• Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
• Use seeds. Sesame, pine nuts, almonds, walnuts…
• Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
• Use my salt-free vegetable granules and gomasio.
• Prefer fresh foods.
• Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
• Avoid bringing the saltshaker to the table!
• Occasionally make an exception to the rule. It’s good for the mood and helps to persevere.
If you cannot or do not want to give up salt:
• You can still try my recipes by salting according to your habits. 🙂
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