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Stuffed Pork Rolls with Prosciutto

Pork Rolls

ROLLS AND ROLLS

This excellent recipe for pork rolls can be made with pork or beef. You can't beat the flavor of these little rolls. They are stuffed with prosciutto, mozzarella cheese and sun dried tomatoes then topped with a nice sauce on a bed of tender linguine. Sounds good doesn't it?

Most of the times I make dish with flank steak. I stuff the steak with hard boiled eggs and parmesan cheese instead of the prosciutto mixture. Brown it a little in a frying pan and drop it right in my spaghetti sauce until it cooks the rest of the way.

It comes out so tender and delicious it melts in your mouth. The pork can be made exactly the same way. You could either cook it right in your sauce or in a pan. Either way makes for an unbelievable Italian dish.

This pork roll recipe is cooked in a frying pan.

INGREDIENTS

  • 2 pound pork tenderloin
  • 6 oz of prosciutto chopped
  • 1 small jar of sun dried tomatoes chopped
  • 3 cloves of garlic minced
  • 1 small yellow onion chopped
  • 1/2 cup of chopped parsley
  • 1 15oz can of diced tomatoes
  • 1 tsp of dried basil
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 3 Tbl. of extra virgin olive oil
  • 1 pound of linguine

    PREPARATION

  • Trim the fat off the tenderloin and cut into 3 inch pieces.
  • Between two sheets of wax paper pound the tenderloin until thin
  • Spread prosciutto, garlic, cheese and sun dried on a flattened piece of tenderloin.
  • Roll tenderloin tucking in the sides so nothing gets out.
  • Tie with string
  • In a large skillet saute onions in oil for 2 minutes.
  • Add the rolled tenderloin to the skillet and brown for around two minutes on each side.
  • Toss in diced tomatoes.
  • Sprinkle with basil, salt and pepper
  • Cover and cook for around 20 minutes
  • Bring 6 quarts of water to a boil and cook the linguine around 10 minutes until tender.
  • Place the linguine on a large serving platter and top with pork rolls and sauce

    Sprinkle with parsley and serve.

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