- Level: Easy
- Total: 1 hr (includes resting time)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 57 g
- Cholesterol
- 166 mg
- Sodium
- 1005 mg
- Level: Easy
- Total: 1 hr (includes resting time)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 57 g
- Cholesterol
- 166 mg
- Sodium
- 1005 mg
Ingredients
Directions
Special equipment:
Kitchen twine- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
- Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
