Here I am, the recipe I mentioned a few days ago is ready. 🙂 These are stuffed pork loin rolls, an unusual recipe for me, not only because it’s a meat main course – which as you know is not a usual dish at my home – but because they are rolls, so unusual here that my teenage kids saw me serve them for the first time! 😀
It’s the second time, exactly the second, in my life that I cook rolls, the first time was 22 (yes, twenty-two) years ago. 😀
Now I’ve repeated the recipe from then, changing it a bit to make it more suited to 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, without changes in method or quantity, some salty products like jarred sauces and cured meats. Moreover, the rolls at that time were cooked as the ‘second main’ for Christmas Day, meaning as a second meat dish after a boiled meat course, and having the whole family as guests I couldn’t serve my salt-free cooking to everyone, especially on a day like Christmas.
In recent years my way of cooking has evolved and so this time I did the following: I drastically reduced the amount of mustard for each slice, eliminated the slice (actually two slices) of bacon I used back then on the meat before rolling it, and used a small strip of cheese instead of a cheese slice. Well, in this case, there might not be much difference in sodium content, but at least the cheese didn’t all seep out of the rolls (as the cheese slice did, making cooking challenging that day long ago).
Well, now you know how you can vary this recipe if you’re not low-sodium. 🙂
But if you are, or if you’re just a little curious… read the recipe!
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- Difficulty: Easy
- Cost: Economical
- 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)
- 2.8 oz Cheese
- 1 teaspoon Mustard
- 1 small glass White wine
- to taste Milk (I used 4 tablespoons)
- to taste Herbs (mixed, I used rosemary, sage, and oregano)
- 1 clove Garlic
- 1 teaspoon Extra virgin olive oil (optional)
Tools
- Bowl
- Pans
Steps
First, soften the bread: cut it into small pieces, place it in a bowl, and soak it with milk.
Add the herbs and minced garlic to flavor it.
Spread a small amount of mustard on each slice of meat.
When the bread is sufficiently moistened, drain the excess milk and place a small amount (about a tablespoon) on the meat slice.
Add a small piece of cheese and roll up the meat.
Secure the roll with a couple of toothpicks.
I recommend inserting the toothpicks along the long side, as shown in the photo, to prevent them from hindering the roll from turning during cooking. Initially, I inserted the two toothpicks at the ends and only realized during cooking that they were inconvenient!
Alternatively, you can tie each roll with kitchen twine.
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 omit the oil, but if necessary, a minimal amount of oil is sufficient.
When well-browned, deglaze with wine, turn them over, then cover with a lid and finish cooking on low heat for another 15 minutes.
For me, it wasn’t necessary, but if they dry out too much, you can add a few tablespoons of hot broth or water.
Serve the stuffed pork loin rolls with potatoes, pumpkin puree, sautéed mushrooms, baked pumpkin, or with the mushroom caps I talked about in the previous recipe. 🙂
Enjoy your meal!
WW Propoints Diet Info
For those interested in the WW Propoints diet, one serving of 2 rolls is worth 7.2 points 🙂
Salt-free Tips
I am considering trying homemade mustard sauce, obviously salt-free. I want to be able to use mustard a little more often and without guilt! I will experiment as soon as possible, and once I have the recipe ready, I’ll put the link here. 🙂
If you’re interested in reducing or eliminating salt, always remember to:
• Reduce salt gradually, the palate needs to adjust slowly and should not notice the gradual reduction.
• Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
• Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
• Use seeds. Sesame, pine nuts, almonds, walnuts…
• Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
• Use my salt-free vegetable granules
• Prefer fresh foods.
• Avoid cooking in water, prefer methods that do not lose flavors (griddle, foil, steam, microwave)
• Avoid bringing the salt shaker to the table!
• Occasionally allow yourself an exception to the rule. It’s good for morale and helps perseverance.
If you don’t want, or can’t, give up salt:
• You can still try my recipes by salting according to your habits. 🙂
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