12 oz pork loin,
Salt and black pepper to taste
Stuffing
1/3 cup currants, soaked in red wine for 15 minutes
1/4 cup capers, rinsed and drained
3 tablespoons olive oil
100 g prosciutto, thinly sliced
2 slices of bread, cut into crumbs
Sauce
50 g bacon, diced
5 tomatoes, seeded and chopped
Salt, black pepper, and red pepper flakes to taste
12 oz pork loin,
Salt and black pepper to taste
Stuffing
1/3 cup currants, soaked in red wine for 15 minutes
1/4 cup capers, rinsed and drained
3 tablespoons olive oil
100 g prosciutto, thinly sliced
2 slices of bread, cut into crumbs
Sauce
50 g bacon, diced
5 tomatoes, seeded and chopped
Salt, black pepper, and red pepper flakes to taste
Stuffing
Cut the pork loin into 12 thin slices
Pound them with a meat mallet to make them even thinner and wider
Trim the edges to give them a regular shape
Season and set aside
Mince the leftover pork scraps, prosciutto, currants, capers, and bread
Divide this mixture into 12 equal parts
Stuff the pork slices with the filling and roll them up, folding in the sides
Use a toothpick to tie two rolls together, side by side
Fry them in olive oil until golden brown
Sauce
Fry the bacon and add the tomatoes
Season with salt and peppers and cook for 15 minutes, covered
Add the sauce to the frying pan with the pork rolls, cover, and cook over low heat until the meat is tender
Check the seasoning
If needed, add a little water
Serve hot.
