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Categories:
pork tenderloin salt freshly grated Pecorino Romano cheese sage rosemary garlic all-purpose extra-virgin olive oil white wine
Viewed: 46 - Published at: 2 years agoIngredients
- One 1 1/2-pound boneless pork tenderloin, cut on the extreme diagonal into 12 slices
- Salt and freshly ground pepper
- 1/4 cup freshly grated Pecorino Romano cheese
- 1 1/2 teaspoons finely chopped sage
- 1 teaspoon finely chopped rosemary
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 1 cup dry white wine
Method
- On a work surface, lightly pound the tenderloin slices a scant 1/4 inch thick.
- Season with salt and pepper.
- In a bowl, combine the Pecorino, sage, rosemary and garlic.
- Sprinkle 1 teaspoon of the herb mixture over each pork slice and roll into a cylinder; secure with toothpicks.
- Season with salt and pepper.
- Spread the flour in a pie plate.
- Coat the involtini with flour, tapping off the excess.
- In a large skillet, heat the oil until shimmering.
- Add the involtini and cook over moderately high heat until browned all over, about 3 minutes.
- Add the wine, cover and simmer until the involtini are cooked through, 3 minutes longer.
- Transfer the involtini to a plate and cover loosely with foil.
- Boil the cooking liquid until reduced to a thick sauce, about 2 minutes.
- Return the involtini to the skillet and shake the pan to coat them with sauce.
- Transfer the involtini to plates and serve.
