Herbed Pork Involtini with Pecorino

Name: Herbed Pork Involtini with Pecorino
Yield: Serves 4
Cuisine: Italy
Ingredients: Sea salt and freshly ground pepper; 1 large egg plus 1 egg yolk; ¾ cup (1½ oz/45 g) fresh bread crumbs; 8 slices pork loin, each about ¼ inch (6 mm) thick; ½ cup (4 oz/125 g) unsalted butter; 1½ cups (12 fl oz/375 ml) dry white wine such as Sauvignon Blanc; ¼ cup (⅓ oz/10 g) minced fresh flat-leaf parsley; 2 Tbsp minced fresh sage, plus 8 whole leaves; ¾ cup (3 oz/90 g) grated pecorino cheese; 8 slices pancetta or bacon; All-purpose flour for dusting; 1 Tbsp minced fresh thyme

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Involtini, thin slices of meat filled, rolled, and tied before cooking, are an Italian favorite. Fillings can vary from a simple bread-and-herb mix to more exotic flavors. When I make this dish, I like to add pancetta or prosciutto to the filling—along with plenty of cheese.

Ingredients

8 slices pork loin, each about ¼ inch (6 mm) thick

Europe
Italy
Main course
Mediterranean

Method

One at a time, place the pork slices between 2 sheets of waxed paper. Using a meat pounder, pound until a uniform ⅛ inch (3 mm