1 kg of pork cut into slices
Salt, pepper, and oregano to taste
4 tablespoons of olive oil
1 chopped onion
2 minced garlic cloves
2 medium eggplants cut into cubes
2 tomato halves without peel or seeds, cut into cubes
100 g of hazelnuts, chopped
Chopped fresh parsley and basil to taste
500 g of mozzarella cheese, sliced
1 cup of white wine
1 tablespoon of cornstarch
1 kg of pork cut into slices
Salt, pepper, and oregano to taste
4 tablespoons of olive oil
1 chopped onion
2 minced garlic cloves
2 medium eggplants cut into cubes
2 tomato halves without peel or seeds, cut into cubes
100 g of hazelnuts, chopped
Chopped fresh parsley and basil to taste
500 g of mozzarella cheese, sliced
1 cup of white wine
1 tablespoon of cornstarch
1 Preheat the oven to 400°F (200°C)
Season the pork with salt and pepper
Heat the olive oil in a pan, sauté the onion and garlic
Add the eggplant and tomato, season with salt, pepper, and oregano
Simmer for 10 minutes over low heat, mix in hazelnuts, parsley, and basil
Let it cool
2 Stuff the pork, cover with mozzarella slices, and roll into a roulade
Tie the roulade with kitchen twine, place in a baking dish greased with butter, drizzle with wine, and cover with aluminum foil
Bake for 20 minutes
3 Remove the foil and let it brown, basting occasionally with the pan juices
Remove from oven, transfer to a serving platter
In a separate pan, combine the pan juices with cornstarch dissolved in a little water
4 Simmer, stirring constantly until thickened
If necessary, add beef broth to increase the sauce quantity
Serve over the pork.
