Serves 4
30 min
Herbed Pork Involtini
Recipe GLPR81c8983c618841
Tender slices of pork tenderloin are pounded thin, filled with a fragrant mixture of fresh sage, rosemary, and garlic, then rolled and seared to golden perfection. Finished with a bright white wine reduction, these elegant involtini make an impressive yet quick weeknight dinner.
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Ingredients
1½ pounds Boneless pork tenderloin
Salt
Freshly ground black pepper
¼ cup Freshly grated Pecorino Romano cheese
1½ teaspoons Fresh sage, finely chopped
1 teaspoon Fresh rosemary, finely chopped
1 teaspoon Garlic, minced
¼ cup All-purpose flour
3 tablespoons Extra-virgin olive oil
1 cup Dry white wine
Directions
Cut the pork tenderloin on a sharp diagonal into 12 thin slices, each about 1/4 inch thick. Place each slice between two pieces of plastic wrap and pound gently with a meat mallet until thin and even, about 1/8 inch thick.
In a small bowl, combine the grated Pecorino Romano, chopped sage, chopped rosemary, and minced garlic. Season lightly with salt and pepper and mix well.
Lay out the flattened pork slices on a clean work surface. Divide the herb-cheese mixture evenly among the slices, sprinkling about 1 tablespoon of filling on each piece, leaving a 1/2-inch border on all sides.
Starting from one short end, tightly roll each pork slice into a cylinder, tucking in the sides as you go. The filling should be enclosed but not bursting out.
Place the flour in a shallow dish and season generously with salt and pepper. Working with 6 rolls at a time, lightly dredge them in the seasoned flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully add half of the pork rolls and sear for 2–3 minutes per side until golden brown. Transfer to a plate and repeat with the remaining rolls.
Return all the pork rolls to the skillet and pour in the white wine. Bring to a gentle simmer, cover loosely, and cook for 6–8 minutes, until the pork reaches an internal temperature of 145°F when measured at the thickest part of the rolls. The wine should reduce slightly and create a light pan sauce.
Remove from heat, taste the pan sauce, and adjust seasoning with salt and pepper as needed. Serve the involtini immediately with the pan sauce spooned over each portion.
