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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 8 |
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We learned to make this early on. Very good for a family gathering or more intimate setting. Today I use Pork Tenderloin, and a stuffing used in Stuffed Breast of Veal or Stuffed into a Chicken. Ingredients:
two pork tenderloins butterflyed and pounded to 1/4 inch. |
stuffing |
2 eggs, beaten |
1 cup romano cheese grated |
1 1/2 cups italian bread crumbs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup toasted pine nuts |
1/4 cup fresh parsley |
1/2 cup milk add a little at a time only to moisten bread crumbs |
4 quarts marinara sauce. |
Directions:
1. Prepare Marinara sauce or use your favorite store bought.
2. Butterfly tenderloin and pound between a plastic freezer bag 1/4 inch thick
3. Mix together stuffing ingredients and spread stuffing in a layer over the 2 loins.
4. Leaving 1/2 inch border all around edges
5. roll loin like jelly roll and secure with tooth picks or tie with butchers string.
6. Sear loins in a hot skillet
7. Drop into sauce and simmer until tender about 2 hours
8. remove loins carve into 1 inch rounds.
9. Serve with pasta
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