Pork Braciole

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 1 hr (includes resting time)
  • Active: 40 min
Advertisement

Ingredients

1/2 cup breadcrumbs

1/4 cup freshly grated Parmesan cheese 

2 tablespoons chopped fresh Italian parsley 

1 teaspoon lemon zest 

1 1/2 teaspoons kosher salt 

1/2 teaspoon red pepper flakes 

1/4 cup olive oil

Two 1 1/2-pound pork tenderloins, butterflied and lightly pounded 

6 slices provolone cheese 

1/2 cup dry white wine 

One 25-ounce jar marinara sauce 

Directions

Special equipment:
Kitchen twine
  1. 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.
  2. 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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

8 Reviews

Sharinell

This recipe was a hit in my family!! It was super easy to make. I stuffed the pork loin early in the morning put it inside the fridge. After I got home in the evening, I brown it and cooked in marinara jar sauce. Super delicious!!!! Served it with Polenta cakes!!!!

See All Reviews