Prosciutto-and-Cheese-Stuffed Pork Roll-Ups
These pork loin slices are pounded thin, stuffed with prosciutto and cheese, breaded, then grilled to perfection in the recipe. Cut the rolls in one-inch slices, or medallions, to see and taste the delicious filling.
Recipe from Better Homes and Gardens
4 4 - 6 ounces boneless tenderized pork loin slices
1/4 cup finely chopped onion
1 clove garlic, minced
1 tablespoon cooking oil
3 tablespoons soft bread crumbs
2 ounces prosciutto, finely chopped
2 ounces provolone cheese, finely chopped
1 tablespoon snipped fresh basil
1 teaspoon snipped fresh thyme
1 teaspoon snipped fresh sage
1/4- 1/2 teaspoon crushed red pepper
1 tablespoon honey
2 teaspoons orange juice
Fresh herbs (optional)
Pound each loin slice between layers of plastic wrap until slightly less than 1/4 inch thick. Remove plastic and set pork aside.
Divide crumb mixture into fourths and spread one portion onto each pork slice. Roll up, folding in sides slightly, and secure with a toothpick or small wooden skewer.
Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over pan. Cover; grill about 25 minutes or until juices run clear (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Cover; grill as above.) Combine honey and orange juice; brush on meat. Cover and grill for 1 minute more.
To serve, cut rolls into 1-inch-thick slices. If desired, garnish with herbs. Makes 4 servings.
Per Serving: cal. (kcal) 291, Fat, total (g) 13, chol. (mg) 91, sat. fat (g) 5, carb. (g) 7, pro. (g) 33, vit. A (IU) 194, vit. C (mg) 4, sodium (mg) 734, calcium (mg) 141, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet