Herbed Pork Involtini

By charlotteh371

Ingredients

• One 1 1/2-pound boneless pork tenderloin, cut on the extreme diagonal into 12 slices
• Salt and freshly ground pepper
• 1/4 cup freshly grated Pecorino Romano cheese
• 1 1/2 teaspoons finely chopped sage
• 1 teaspoon finely chopped rosemary
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 1 cup dry white wine

Preparation

Step 1

On a work surface, lightly pound the tenderloin slices a scant 1/4 inch thick. Season with salt and pepper. In a bowl, combine the Pecorino, sage, rosemary and garlic. Sprinkle 1 teaspoon of the herb mixture over each pork slice and roll into a cylinder; secure with toothpicks. Season with salt and pepper.

2
Spread the flour in a pie plate. Coat the involtini with flour, tapping off the excess. In a large skillet, heat the oil until shimmering. Add the involtini and cook over moderately high heat until browned all over, about 3 minutes. Add the wine, cover and simmer until the involtini are cooked through, 3 minutes longer. Transfer the involtini to a plate and cover loosely with foil.

3
Boil the cooking liquid until reduced to a thick sauce, about 2 minutes. Return the involtini to the skillet and shake the pan to coat them with sauce. Transfer the involtini to plates and serve.