Stuffed pork loin rolls — tender and delicious. The pork loin is a lean and versatile cut, but the secret is to stuff it well so it stays juicy. There is something convivial and cheerful about bringing rolls to the table. They are little chests that hide a flavorful heart and make even a simple slice of meat a festive dish. The pork loin is perfect: economical, tender and ideal for countless fillings. Today I suggest my favorite version, the one I make when I want to play it safe and make everyone happy, young and old. A scent of white wine, aromatic herbs and that creamy little sauce that immediately invites you to mop it up! If you are looking for a simple and delicious main course, don’t miss the recipe for oven-baked stuffed chicken cutlets and the recipe for Chicken alla puttanesca. For the filling I used slices of cooked ham and slices of Emmentaler, but you can vary with whatever you prefer: a cured meat and a melty cheese. For a lighter version replace the ham with sautéed zucchini or boiled asparagus. Let’s run to the kitchen and prepare together some very tender Stuffed rolls with ham and cheese.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 339.90 (Kcal)
- Carbohydrates 0.90 (g) of which sugars 0.01 (g)
- Proteins 32.98 (g)
- Fat 21.84 (g) of which saturated 9.33 (g)of which unsaturated 12.21 (g)
- Fibers 0.17 (g)
- Sodium 352.65 (mg)
Indicative values for a portion of 150 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 the stuffed rolls in a pan
- 1.1 lb pork loin (thinly sliced)
- 3.5 oz cooked ham
- 5 oz Emmentaler (thinly sliced)
- as needed extra virgin olive oil
- 1/2 cup white wine
- 1 sprig marjoram
- 2 leaves bay leaf
- 1 sprig rosemary
- to taste salt
How to prepare the stuffed pork loin rolls
To prepare this recipe you need pork loin slices that are fairly thin. If necessary, make them even thinner using a meat mallet. Lay the meat slices on the work surface.
Place a slice of cooked ham and 2 thin slices of cheese on each meat slice. Roll up and secure with a wooden toothpick. Prepare all the rolls in the same way.
Pour 3-4 tablespoons of extra virgin olive oil into a skillet. Add the pork rolls, the bay leaves, some sprigs of marjoram and rosemary. Let them brown over medium heat for 3-4 minutes. Deglaze with the white wine. Once the alcohol has evaporated, lower the heat, cover and cook for about 7-8 minutes. If the pan becomes too dry, add a tablespoon of broth or water. At the end of cooking, season with salt to taste and serve.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover rolls, store them in a container in the fridge for 1-2 days
Do not overcook them; pork loin becomes dry if cooked too long.
Also don’t miss the recipe for Meat rolls in sauce
Your questions
What can I substitute for cooked ham?
Speck or roast chicken
Can I cook them in the oven or in an air fryer?
Yes, but be careful to cover them; otherwise they will become too dry.
Can I prepare them in advance?
Yes! You can assemble them in the morning and keep them covered in the fridge. However, cook them at the last moment to enjoy them tender and with melty cheese.
The cheese runs out during cooking, what can I do?
Try to position the cheese slice in the center of the meat, leaving the edges free. When you roll, tuck the sides slightly inward before closing.
Can I use chicken breast instead of pork loin?
Absolutely yes! The procedure is identical, but cooking times are slightly reduced.
