Messina-style pork loin braciolettine in tomato sauce
Discover the deliciousness of tradition that melts in your mouth with an amazing flavor.

Today I present this dish, Messina-style pork loin braciolettine in tomato sauce: great to savor, easy to make, and above all economical.
The star of this preparation is the Messina-style seasoned breadcrumbs. A rich-flavored seasoning, with just a ‘pinch’ of garlic (but it’s needed), parsley, pecorino cheese and the good oil from our hills. To complete everything you must not miss the good Caciocavallo Ragusano DOP.

And of course you’ll want to mop up the sauce with bread (don’t forget the ‘scarpetta’).

You might also be interested in:

Messina-style pork loin braciolettine in tomato sauce

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 2 Days 19 Hours 20 Minutes
Cooking time: 40 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian Regional
Region: Sicily
Seasonality: All seasons

330.07 Kcal

calories per serving

Info Close

Energy 330.07 (Kcal)
Carbohydrates 29.50 (g) of which sugars 3.02 (g)
Proteins 25.59 (g)
Fat 12.58 (g) of which saturated 1.62 (g)of which unsaturated 2.36 (g)
Fibers 3.59 (g)
Sodium 402.71 (mg)

Indicative values for a portion of 260 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

Let’s go shopping

30 slices pork loin (cut very thin)
3.5 oz caciocavallo (or provola)
seasoned breadcrumbs (Sicilian-style, see recipe)
1 onion
3.5 oz carrot
1 stalk celery
to taste extra virgin olive oil
3.5 cups tomato purée (passata)
1 sprig rosemary

Pork loin rolls in tomato sauce

Tools

What we need to make them

Cutting board
Knife
Bowl
Skewers
Frying pan

Preparation Messina-style pork loin braciolettine in tomato sauce

Let’s start preparing the rolls, and first of all the Seasoned Sicilian breadcrumbs (click here for the classic recipe)
Moisten with oil and twice the amount of water.
Chop and then add the caciocavallo or provola.
Mix to create a sort of paste, but not too soft nor too dry.
Spread the slices of pork loin on a cutting board,
and place a small mound of the seasoned breadcrumbs on each slice.
Then just roll them up, tucking the ends inward so the filling doesn’t escape during cooking. Then insert wooden skewers.
In a non-stick pan, add a drizzle of EVOO, the rosemary and 1 whole clove of garlic with its skin. Heat, then cook the skewers 2 minutes per side, then set them aside.
In the same pan add more EVOO, make a soffritto with chopped onion, carrot and celery, and let it sauté for about 3 minutes.
Then add the tomato purée, season with salt and, if necessary, a pinch of sugar.
Cover with a splatter guard and let cook for 20 minutes over low heat.
Then stir and immerse the skewers, cook over very low heat for 5 minutes, then turn and continue for another 5 minutes. If needed, add more water.
Serve piping hot and you can use the sauce to dress pasta.
Here are the pork loin rolls in tomato sauce, and tagliatelle dressed with the same sauce.