Baked Rolled Pork and Potato
by Marie Rizzio
(Interlochen, Mi. )
My Mother of Italian descent created this recipe when I was a child. She made everything from scratch including her pasta, Italian bread, and pastries. Now my family loves this dish and is requested on the men's hunting trips and on all special occasions.
The original dish was made with veal scallopine but to reduce the cost, I make this dish with boneless pork tenderloin.
Here is our favorite pork and potato recipe:INGREDIENTS1 1/2 pound boneless pork tenderloin pounded real thin to tenderize
1 cup dry plain bread crumbs
3/4 cup grated Romano cheese
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
3 tablespoons fresh Italian parsley, finely chopped
1 or 2 eggs beaten with 1 tablespoon water (try 1 egg first)
5-6 potatoes, peeled, sliced thin
1/2 medium onion, thinly sliced (may use less or more)
salt and pepper
Cut pork into pieces about 4x6-inches.
In a medium-size bowl, combine bread crumbs, cheese, garlic powder, salt pepper and parsley. Dip each piece of meat into beaten egg then into bread crumb mixture, coating well.
Roll meat up jelly-roll style.
Please meat roll on one-half of a greased 9x13-inc baking pan.
Repeat procedure with remaining pork slices.
On the other half of baking pan, arrange a layer of sliced potatoes, some onion, a sprinkle of salt and pepper and dot with some butter. Repeat layers of potato, onion, seasonings and butter.
Cover tightly with foil; bake in a preheated 350 degree oven for about 90 minutes or until meat and potatoes are tender.
Remove foil the last 15 minutes of baking time.
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