Angela's Italian Recipe for Herb and Cheese Rolls

Herb and Cheese Rolls
(Involtini di Erbe e Formaggio)


Ingredients: One 1 and 1/2 lbs boneless pork tenderloin, cut on the extreme diagonal into 12 slices Sea salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano cheese 1 and 1/2 teaspoons finely chopped fresh sage 1 teaspoon finely chopped fresh rosemary leaves 1 teaspoon minced garlic 1/4 cup all-purpose flour 3 tablespoons extra-virgin olive oil 1 cup dry white wine Directions:

Lightly pound the pork slices until they are 1/4-inch thick. Season with salt and pepper. Mix the Pecorino cheese, sage, rosemary, and garlic together in a box and then sprinkle 1 teaspoon of herb mix on each pork slice. Then roll each slice into a cylinder shape and secure with a toothpick. Season the rolls with salt and pepper. Place the flour in a flat bowl and then lightly coat the pork rolls with flour, patting to remove the excess. In a large skillet, heat the olive oil over medium-high heat until hot. Add the rolls and cook until browned all over, about 3-5 minutes. Pour in the wine, cover, and simmer until the rolls are cooked through, 3-5 minutes more. Transfer to a plate and loosely cover with aluminum foil. Boil the cooking liquid until it reduces to a thick sauce, about 5 minutes. Return the rolls to the skillet and shake the pan to coat them with sauce. Serve with any remaining sauce spooned over them. Makes 4 servings.

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