300g pork loin
Salt and black pepper to taste
Stuffing
1/3 cup of raisins, soaked in red wine for 15 minutes
1/4 cup of capers, rinsed and drained
3 tablespoons of olive oil
100g of prosciutto, thinly sliced
2 slices of bread
Sauce
50g of chopped bacon
5 tomatoes, seeded and chopped
Salt, black pepper, and Calabrian red pepper flakes to taste
300g pork loin
Salt and black pepper to taste
Stuffing
1/3 cup of raisins, soaked in red wine for 15 minutes
1/4 cup of capers, rinsed and drained
3 tablespoons of olive oil
100g of prosciutto, thinly sliced
2 slices of bread
Sauce
50g of chopped bacon
5 tomatoes, seeded and chopped
Salt, black pepper, and Calabrian red pepper flakes to taste
1
Cut the pork loin into 12 thin slices
Beat them with a meat mallet until they are even thinner and larger
Trim the edges to give them a regular shape
Season and reserve
2
Chop the leftover pork and prosciutto, combine with the soaked raisins, bread crumbs, and capers
Divide this mixture into 12 equal parts
Stuff each slice of meat with one portion of the mixture, roll up, and secure the sides by folding them inwards
Use a toothpick to tie two rolls together by their sides
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 skillet with the pork chops, cover, and simmer over low heat until the meat is tender
Check the seasoning
If necessary, add a little water
Serve hot.
