Pork Rolls with Sun- Dried Tomatoes and Prosciutto

Name: Pork Rolls with Sun- Dried Tomatoes and Prosciutto
Yield: serves 6
Ingredients: 2 pork tenderloins (about 2 pounds total); 1/2 teaspoon kosher salt; 12 oil-packed sun-dried tomatoes, drained, sliced into 1/2-inch pieces; 4 ounces prosciutto, thinly sliced; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; All-purpose flour, for dredging; 6 to 8 large fresh sage leaves; 20 ounces cremini mushrooms, thickly sliced

December 14, 2011

Pork meat, which is nutritional and economical, is used a lot in Italy. Using the tenderloin for this dish guarantees a tender result, but one can use boneless shoulder or leg meat instead, cutting it into thin slices. You can also make this dish with chicken breast or boneless chicken legs. The sun-dried tomatoes bring a lot of flavor to the dish; I use them whole, or sometimes purée them in a processor and spread the paste on the meat, but in this recipe I slice them.

Recipe notes

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