These stuffed pork rolls start with thin slices of pork loin filled with mozzarella, fresh basil, and sun-dried tomatoes. I brown them in a pan and finish them in a light tomato and white wine sauce. Served over pasta with Parmesan, this is a simple Italian-style dish that works well for both weeknight dinners and casual meals.
An Italian-Inspired Pork Dinner
I had some pork loin in the fridge and wanted to try something different from the usual pork dishes. I was craving Italian flavors, so I thought of mozzarella, basil, and sun-dried tomatoes. Thin pork slices are perfect for rolling, so I made simple stuffed pork rolls and finished them in a tomato-and-white-wine sauce.
The result was delicious. The pork stayed tender, and the filling melted slightly inside each roll, adding flavor to every bite. The sauce is straightforward but pairs beautifully with pasta and the juices from the meat. I will definitely make this dish again.
I also plan to try this technique with other meats. Thin slices of chicken breast or even beef could work nicely with the same filling and sauce.
A Simple Sauce in the Same Pan
The sauce comes together in the same pan used for browning the rolls. Once the rolls develop a golden crust, I add a splash of white wine to deglaze the pan and lift all the browned bits.
Next, I add crushed tomatoes and a little chicken stock. The rolls simmer gently in this sauce until fully cooked. A pinch of chili flakes adds subtle warmth, and fresh basil at the end keeps the flavors bright. Cooking everything in one pan lets the sauce absorb the flavor from the pork and the filling.
Serving Ideas
I like to serve these stuffed pork rolls over cooked pasta, such as farfalle or penne, so the sauce coats the noodles nicely. A sprinkle of freshly grated Parmesan and a few basil leaves adds extra flavor and color.
If you enjoy Italian-inspired dishes, you might also like exploring more recipes in my Italian cuisine collection, trying these Easy Italian meatballs, or making Stuffed peppers with leftover Bolognese and cheese for a simple, flavorful meal.
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Stuffed Pork Rolls with Mozzarella, Basil and Sun-Dried Tomatoes
Equipment
- Meat mallet
- Large frying pan
- Cutting board
- Sharp knife
- Toothpicks
- Tongs or spatula
Ingredients
Pork Rolls
- 600 g pork loin (1.3 lb) sliced thinly
- ½ tsp salt
- ½ tsp black pepper
- 2 garlic cloves crushed
- 150 g mozzarella (5 oz) sliced
- 15 g fresh basil leaves (1 cup) loosely packed
- 80 g sun-dried tomatoes (3 oz) sliced
- 1 tbsp olive oil
Sauce
- 120 ml dry white wine (½ cup)
- 400 g crushed tomatoes (14 oz)
- 120 ml chicken stock (½ cup) ½ cup
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ¼ tsp chili flakes
- 2 tbsp fresh basil chopped
For Serving
- Basil leaves
- Parmesan or Pecorino grated
- 800 g farfalle or penne pasta, cooked (5 cups)
Instructions
Prepare the pork
- Place the pork slices between sheets of parchment paper or plastic wrap and pound them thin with a meat mallet. Season lightly with salt and black pepper.
Add the filling
- Spread a little crushed garlic over the inside of each slice of pork. Place slices of mozzarella on top, add basil leaves, and scatter sun-dried tomatoes over the filling.
Roll the pork
- Roll each slice tightly into a roll and secure with toothpicks through the ends and the middle.
Brown the rolls
- Heat a large frying pan over medium heat. Add a little oil if needed and brown the pork rolls on all sides until nicely golden.
Prepare the sauce
- Pour the white wine into the pan and let it simmer for about a minute while scraping the browned bits from the bottom. Add the crushed tomatoes, chicken stock, salt, black pepper, and chili flakes.
Simmer
- Lower the heat and let the rolls simmer gently in the sauce for about 10 minutes, until the pork is cooked through.
Finish the sauce
- Stir in the chopped fresh basil.
Serve
- Remove the toothpicks
- Serve the stuffed pork rolls with cooked farfalle or penne pasta and plenty of freshly grated Parmesan cheese.
