Pork Loin Braciole

Braciole is an Italian American dish. The name meaning thin slices of meat, usually pork, chicken, or beef that are pounded thin and rolled with a stuffing. The traditional stuffing has cheese and bread crumbs, but like all good dishes, this roulade can be made with all sorts of creations. I stuffed pork with pork in this briciole so how could it be anything but delicious. I will defiantly make this dish again. Next time I believe I will try it with red wine.  

Pork Loin Braciole
6 thin pork loin cutlets
3 links sweet sausage
1 red pepper
2 cloves of garlic
1 onion
1 Tbs fresh basil
1 Tbs fresh chives
4 cups fresh spinach
2 cup chicken stock
1/2 cup white wine
1/2 cup bread crumbs
1/2 cup Pecorino cheese

Preheat oven to 375 °F. Drain and rinse tomatoes, place on a cookie sheet and drizzle with olive oil. Bake in oven for 15 minutes. Remove from oven and set aside. Next, remove sausage from casing and cook in  a saute pan. Using a spatula or wooden spoon, break sausage apart. When fully cooked, remove from pan and set aside. Add onions, peppers and garlic to same pan and sauté until tender. When sausage has cooled slightly, pulse in a food processor until coarsely chopped. Add sausage mixture back to saute pan. Next add 1/4 cup of wine and cook for 3 minutes. Add 1/2 cup chicken broth, spinach and herbs. Cover and wilt spinach for 4 to 5 minutes. Remove from pan, add bread crumbs and Pecorino cheese. Mix until everything comes together.

Using a mallet or rolling pin, pound pork cutlets until thin. Spoon sausage mixture evenly over pork surface until all cutlets are covered. Starting at the long end of the pork, roll like you would a cinnamon roll. Place in an oven safe pan and cover with tomatoes. Add 1 cup chicken stock and remaining wine. Cover and cook for 1 and 1/2 hours, (add liquid as needed). Remove cover and cook additional 25 minutes.

Serve with sliver of herb butter, (recipe can be found in an earlier post, Rosemary Shrimp on  Rosemary Skewers).



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