Directions

1. 1

   In a small bowl, combine the breadcrumbs, grated Parmesan, fresh parsley, lemon zest, 1/2 teaspoon of the kosher salt, and red pepper flakes. Add 2 tablespoons of the olive oil and mix until the breadcrumb mixture is evenly moistened. Lay the butterflied pork tenderloins flat on a cutting board. Season the surface of each loin with the remaining 1 teaspoon salt, dividing evenly between the two. Arrange 3 slices of provolone on top of each prepared loin. Distribute the breadcrumb filling evenly over the provolone on each loin. Roll each loin back into its cylindrical form and secure with kitchen twine at four evenly spaced points along its length.

2. 2

   Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Place the tied pork rolls seam-side down in the hot skillet and sear until the exterior is golden brown on all sides, approximately 3 minutes per side. Transfer the seared pork to a clean plate. Pour the dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Add the marinara sauce to the skillet and stir to combine. Return the pork rolls to the skillet, nestling them into the sauce. Cover the skillet and reduce heat to medium. Simmer for approximately 20 minutes until the pork reaches an internal temperature of 145°F when measured with an instant-read thermometer at the thickest part. Remove from heat and let rest, uncovered, for 10 minutes. Slice the braciole and serve with the marinara sauce.