Involtini (Roasted Pepper and Cheese-Stuffed Pork Rolls)
1 pork tenderloin (12 to 16 oz.) cut into 1" thick medallions
1/2 cup whole milk ricotta
1 1/2 TB. chopped fire-roasted red bell or piquillo peppers, or sun-dried tomatoes
1 TB. fresh bread crumbs
2 TB. freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
1 TB. butter
1 TB. olive oil
Tomato Vinaigrette (recipe below)
1. Place the pork medallions between 2 sheets of plastic wrap and using a meat mallet or pounder, pound out the medallions so that they form approximate 3 by 5" oval scallops, taking care not to tear the meat.
2. In a small bowl, mix together the ricotta, peppers, bread crumbs and Parmesan. Place a rounded tablespoon of filling on each medallion and spread it out thinly to within 1/4" of the edge of the scallops. Roll up lengthwise and secure with toothpicks.
3. Sprinkle the rolls with salt and pepper. In a large skillet, melt the butter with the oil over medium-high heat Add the rolls and cook, turning, until lightly browned on all sides, about 6 minutes. Remove to a plate and let rest for 5 minutes. Remove the toothpicks and serve whole for a main course or slice crosswise into 1" pieces as an hors d'oeuvre. Arrange on a platter and drizzle with the tomato vinaigrette. Serve warm or at room temperature.
Tomato Vinaigrette
3 ripe tomatoes, peeled, seeded and chopped
2 TB. minced shallots
1 TB. balsamic vinegar
1 TB. red wine vinegar
1/2 cup extra-virgin olive oil
1 TB. chopped fresh basil
Kosher salt
Drain the tomatoes in a small strainer or colander, pressing lightly on them to remove all the liquid. In a medium bowl, stir together the tomatoes, shallots and vinegars. Whisk in the olive oil until the mixture has thickened slightly. Stir in the basil and season to taste with salt and pepper. Set aside for 1 hour for the flavors to meld. Whisk again just before serving.
Source: "Complete Book of Pork" by Bruce Aidells pub. 2004
1 pork tenderloin (12 to 16 oz.) cut into 1" thick medallions
1/2 cup whole milk ricotta
1 1/2 TB. chopped fire-roasted red bell or piquillo peppers, or sun-dried tomatoes
1 TB. fresh bread crumbs
2 TB. freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
1 TB. butter
1 TB. olive oil
Tomato Vinaigrette (recipe below)
1. Place the pork medallions between 2 sheets of plastic wrap and using a meat mallet or pounder, pound out the medallions so that they form approximate 3 by 5" oval scallops, taking care not to tear the meat.
2. In a small bowl, mix together the ricotta, peppers, bread crumbs and Parmesan. Place a rounded tablespoon of filling on each medallion and spread it out thinly to within 1/4" of the edge of the scallops. Roll up lengthwise and secure with toothpicks.
3. Sprinkle the rolls with salt and pepper. In a large skillet, melt the butter with the oil over medium-high heat Add the rolls and cook, turning, until lightly browned on all sides, about 6 minutes. Remove to a plate and let rest for 5 minutes. Remove the toothpicks and serve whole for a main course or slice crosswise into 1" pieces as an hors d'oeuvre. Arrange on a platter and drizzle with the tomato vinaigrette. Serve warm or at room temperature.
Tomato Vinaigrette
3 ripe tomatoes, peeled, seeded and chopped
2 TB. minced shallots
1 TB. balsamic vinegar
1 TB. red wine vinegar
1/2 cup extra-virgin olive oil
1 TB. chopped fresh basil
Kosher salt
Drain the tomatoes in a small strainer or colander, pressing lightly on them to remove all the liquid. In a medium bowl, stir together the tomatoes, shallots and vinegars. Whisk in the olive oil until the mixture has thickened slightly. Stir in the basil and season to taste with salt and pepper. Set aside for 1 hour for the flavors to meld. Whisk again just before serving.
Source: "Complete Book of Pork" by Bruce Aidells pub. 2004