Stuffed Pork Rolls with Mozzarella, Basil and Sun-Dried Tomatoes
Thin slices of pork loin are filled with mozzarella, fresh basil, and sun-dried tomatoes, then rolled and browned in a pan. The rolls finish cooking in a light tomato and white wine sauce. Serve with pasta and freshly grated Parmesan for a simple Italian-style meal.
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.
Notes
This recipe is versatile. You can use beef or chicken instead of the pork.
Both dry sun-dried tomatoes and oil-packed sun-dried tomatoes work in this recipe. Drain and pat dry the oil-packed tomatoes before using.