Roberto Leoci

Instructions

Pork Rollatini

By guest chef: Roberto Leoci, Leoci’s Trattoria in Savannah

Ingredients

  • 4-6 ounces boneless tenderized pork loin slices
  • 1 bunch of blanched asparagus
  • 2 ounces Udderly Cool Applewood smoked gouda
  • 1 tablespoon cooking oil
  • 1 ounce Leoci’s Pancetta, finely chopped
  • 2 ounces parmesan cheese
  • 1 tablespoon snipped fresh basil
  • 1 teaspoon snipped fresh thyme
  • 1 teaspoon snipped fresh sage
  • ¼ to ½ teaspoon crushed red pepper

Method

-      Pound each loin slice between layers of plastic wrap until slightly less than 1/4 inch thick. Remove plastic and set pork aside

-      Lay the pork flat and season with salt and pepper to taste

-      Place equal amounts of the Udderly Cool Applewood Gouda, Pancetta, Aspargus onto pork and roll each one up tightly

-      Secure each roll with 2 toothpicks

-      Heat the skillet, add cooking oil, over medium-high heat until almost smoking

-      Sauté pork on one side for 3 to 4 minutes or until golden brown

-      Flip pork to the other side

-      Turn heat to medium and sauté pork until cooked through, 5 to 6 minutes

-      To serve, cut rolls into 1-inch-thick slices.

-      If desired, garnish with herbs

-      Makes 4 servings

Ingredients
  • 4-6 ounces boneless tenderized pork loin slices
  • 1 bunch of blanched asparagus
  • 2 ounces Udderly Cool Applewood smoked gouda
  • 1 tablespoon cooking oil
  • 1 ounce Leoci’s Pancetta, finely chopped
  • 2 ounces parmesan cheese
  • 1 tablespoon snipped fresh basil
  • 1 teaspoon snipped fresh thyme
  • 1 teaspoon snipped fresh sage
  • ¼ to ½ teaspoon crushed red pepper
Subscribe to RSS - Roberto Leoci