Ingredients

How to make it

  • Prepare Marinara sauce or use your favorite store bought.
  • Butterfly tenderloin and pound between a plastic freezer bag 1/4 inch thick
  • Mix together stuffing ingredients and spread stuffing in a layer over the 2 loins.
  • Leaving 1/2 inch border all around edges
  • roll loin like jelly roll and secure with tooth picks or tie with butchers string.
  • Sear loins in a hot skillet
  • Drop into sauce and simmer until tender about 2 hours
  • remove loins carve into 1 inch rounds.
  • Serve with pasta

Reviews & Comments 7

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  • quaypocooks 3 years ago
    Lovely presentation. bet it taste as good.
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  • trigger 4 years ago
    Golden raisins go really well in this recipe.
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    " It was excellent "
    luisascatering ate it and said...
    omg, thank you for sending this to me! I recently had braciole a couple weeks ago made by a friend using her family recipe(made with flank steak, bread and cheese stuffing) and thought it was delicious!

    I think I'd be inclined to add some golden raisins to your stuffing too... what do you think?Anyways, I can't wait to try it! :-)
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    " It was excellent "
    juels ate it and said...
    Hey, you made me drool! This sounds elegant and delicious! Absolutely love the stuffing here!
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    " It was excellent "
    victoriaregina ate it and said...
    I like the braciole with pork rather than beef and it gives a very sweet and different flavor to the sauce. I also love stuffed breast of lamb so this is 2 recipes in one. I saved it and give you 5 forks. Nice job.
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    " It was excellent "
    wynnebaer ate it and said...
    Sometimes simple is best....Think I can use asiago instead of romano?....Great post, my friend!!!!
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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful post! Saving this for sure for cooler weather!
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