Pancetta-wrapped Pork With Breadcrumbs And Tomatoes
From cookingforfun 16 years ago
- 30 minutes to make
- Serves 4
Flavorful blend of ingredients of bacon, onions, pork, tomatoes. Delicious. Should serve with a bottle of Pino Grigio and a nice salad
Ingredients
- 10 ounces boneless pork loin, cut into 1/4-inch-thick cutlets shopping list
- 16 thin pancetta slices shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
- 1/4 cup fresh breadcrumbs shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1 garlic clove, minced shopping list
- 5 tablespoons extra virgin olive oil shopping list
- 1 large onion, thinly sliced shopping list
- 1 tablespoon fennel seeds shopping list
- One 1-pint basket cherry tomatoes, halved shopping list
- 1/2 cup dry white wine shopping list
How to make it
- Pound cutlets between sheets of waxed paper to 1/8-inch thickness.
- Overlap 2 pancetta slices on work surface to form oval of same size as pork.
- Place 1 pork cutlet atop pancetta.
- Repeat with remaining pancetta and pork.
- Mix Parmesan cheese, breadcrumbs, parsley and garlic in small bowl.
- Mix in 2 tablespoons olive oil. Season with salt and pepper.
- Divide mixture among cutlets.
- Fold in short ends and roll up pork and pancetta, enclosing filling completely. Use toothpicks to secure rolls.
- Heat remaining 3 tablespoons olive oil in heavy large skillet over medium-high heat.
- Add rolls and cook until pancetta is crisp, turning frequently, about 2 minutes.
- Transfer rolls to plate. Remove toothpicks.
- Add onion and fennel seeds to drippings in skillet; saute until soft, about 10 minutes.
- Add tomatoes; saute 5 minutes.
- Add wine and simmer 5 minutes. Season with salt and pepper. Return rolls to skillet.
- Cover skillet and cook over low heat until pork is just cooked through, about 10 minutes. Serve hot. Makes 4 servings.
The Rating
Reviewed by 12 people-
Oustanding and gorgeous. You get a high 5 from me - thanks! :)
lunasea
in Orlando loved it
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Wow! This sounds fabulous. I will be making this in the very near future. Thanks for a great recipe! :)
peggy_cookingfool
in White Swan loved it
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Mmmmm...how fantastic is that! Bookmarked.
juels
in Clayton loved it
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