Pork Braciole

 Well, while we have been sheltering in place during this Covid 19/Corona Virus outbreak, hubby has been cooking up a storm.  I am not complaining, I like to cook too and have been trying some new items and satisfying the request from the kids for some old favorites- (Pancetta wrapped pork tenderloin with carmelized lemons for you know who).  Eric likes to find new  recipes and enjoys sharing them with us.  It gives him something to do when the weather does not cooperate to work outside around the yard.

So, he found this recipe on Food Network one Saturday and Bam! it was on the table the next night.  Very flavorful and easy to make.  We used a Rao Marinana sauce to take it over the top.  

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

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.