A rolled meat dish that braises in tomato sauce. This is Sunday dinner at its best.
A Two Pound Pork Loin
3/4 Cup of Panko Breadcrumbs
Five Tablespoons of Olive Oil, Divided
1/4 Teaspoon of Ground Black Pepper
A Teaspoon of Sea Salt
Six Slices of Capicola Ham
3/4 Cup of Pecorino Romano Cheese
1/4 Cup of Finely Chopped Roasted Almonds
1/4 Cup of Finely Chopped Fresh Italian Parsley
Two Minced Garlic Cloves
Three Hard Cooked Eggs
A Cup of Dry Red Wine (Select One That You Would Drink)
Eight Cups of Tomato Sauce
Slice the pork loin lengthwise down the middle but do not cut it all the way through. Open the pork loin like a book. Tenderize the meat with a mallot until it is about 1/4 inch thick. Season both sides with salt and pepper.
Brown the breadcrumbs over medium high heat with two tablespoons of olive oil until toasted. Put the breadcrumbs in a mixing bowl. Into the mixing bowl, add the grated cheese, the almonds, the parsley, the garlic, and salt and pepper to taste. Stir to combine.
Lay the capicola slices on the pork leaving about one inch all the way around the edges. Add the breadcrumb mixture evenly over the top of the capicola ham. Cut up the eggs. Add the hard cooked eggs to the center of the breadcrumb mixture. Roll the pork up tightly. With butcher’s twine, tie four times widthwise and once lengthwise.
Heat the remaining olive oil in a pot large enough to hold the meat and the tomato sauce. Brown all sides of the pork on medium high heat. Remove the meat to a plate. Add the red wine. Using a wooden spoon, scrape the brown bits that have accumulated on the bottom of the pot to loosen them. Cook the wine for three minutes. Add the tomato sauce and the pork to the pot. Simmer on low heat for 1 and 1/2 hours.
Let the meat sit at room temperature for ten minutes. Remove the butcher’s twine and cut into about 3/4 inch slices. Pour the sauce of your favorite pasta or polenta.