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.