Post by cyberobb99 on Feb 17, 2013 21:04:38 GMT -5
I'm assuming that two parts of this dinner are already under the belt for you guys... the Risotto (with homemade chicken base) and the sauteed Italian veggies. Now a traditional Pork Braciole (or Brajole') would be made out of a pounded flat pork shoulder and cooked in a dutch oven for 4 or 5 hours. This roasted recipe takes only 2 hours and will feed 4 or 5 people.
So here's the entree' .... and it can be a bit tricky. First, our ingredients;
1 pork tenderloin
3 eggs
1/4 cup milk
1/2 Lb sliced Provolone
fresh, washed spinach leaves
salt, pepper, basil
First, lay the meat out in front of you and using a very sharp knife begin to filet it while rolling it over in order to turn it into a "sheet" of tenderloin of fairly uniform thickness, and lightly salt and pepper it on one side.
Then whisk the eggs and the milk together and make a few thin egg "pancakes" in a non-stick frying pan. Don't allow the eggs to brown. Lay these eggs in a layer on your fileted pork.
Next, layer fresh, washed spinach leaves on top of the eggs, followed by a layer of thinly sliced provolone cheese.
A little more salt and pepper, then roll the meat up, either tying or skewering it into place to hold it together, then salt and pepper the top.
Roast it for an hour at 325 then begin to monitor the internal temperature until it reaches 165. Remove it and let it sit for 10 minutes before slicing it on the bias.
Presto!
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So here's the entree' .... and it can be a bit tricky. First, our ingredients;
1 pork tenderloin
3 eggs
1/4 cup milk
1/2 Lb sliced Provolone
fresh, washed spinach leaves
salt, pepper, basil
First, lay the meat out in front of you and using a very sharp knife begin to filet it while rolling it over in order to turn it into a "sheet" of tenderloin of fairly uniform thickness, and lightly salt and pepper it on one side.
Then whisk the eggs and the milk together and make a few thin egg "pancakes" in a non-stick frying pan. Don't allow the eggs to brown. Lay these eggs in a layer on your fileted pork.
Next, layer fresh, washed spinach leaves on top of the eggs, followed by a layer of thinly sliced provolone cheese.
A little more salt and pepper, then roll the meat up, either tying or skewering it into place to hold it together, then salt and pepper the top.
Roast it for an hour at 325 then begin to monitor the internal temperature until it reaches 165. Remove it and let it sit for 10 minutes before slicing it on the bias.
Presto!
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