Pork Rollatini with Tomato Sauce


Today I invented a new recipe for us to try. I am guessing someone else might have made something similar but when I searched it out nothing came up. So I just started thinking of how can I fix these thin cut pork cutlets, we wanted something different from my normal ways of cooking them, stir-fry. Last night we ordered Chinese take-out so I was not going to do stir-fry so I opted for Italian. No surprise there, huh? Enough blabbering, I’ve done enough of that lately.

tomato sauce, pork, Italian cuisine

Pork Rollatini with Tomatoes

1 pound boneless pork cutlets 1/4 inch thick

1/3 cup shredded mozzarella cheese

1/3 cup shredded Parmesan cheese

2 Tbsp fresh basil leaves

2 sprigs fresh oregano

salt and pepper

1 medium onion sliced

3 cloves of garlic sliced fine

1 28 ounce can crushed tomatoes

tooth picks

3 Tbsp olive oil

2 Tbsp butter

Directions:

Pound each cutlet to 1/8 inch thick between two sheets of waxed paper or plastic wrap. Spread a little of each cheese, some herbs and salt and pepper on each cutlet. Roll up, cigar style, and secure with toothpicks. Don’t spread the filling to the outer edges or it will all leak out. Be sure to wrap them tight.

Pork, Italian food, cheese

Heat a large skillet to medium heat and add oil and butter. When butter is melted add onions. Cook until almost soft. See the pink in there? I had a cutlet that was rather small and fatty so I diced it up and added it to the pan with the onion. It made the sauce.

onions frying

When the onions are soft, add in the garlic, stir and lower heat a bit. Add in the pork rolls and brown on all sides, turning carefully. Add more oil if they are sticking.

browning pork

When the pork is all browned, add the can of crushed tomatoes and a little water, wine or broth. Lower heat to simmer or low and cook for 30 minutes or until done.

tomato sauce, pasta

We had pasta with these and all I kept hearing from Phil was how good they were, how good the sauce was and then this noise of “mmmmmmmmm” repeated over and over again. I guess it was a hit. I think the fresh herbs are what made the difference in how the pork tasted and then adding that little bit of pork to the onions to flavor the sauce made a huge impact as well.

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15 thoughts on “Pork Rollatini with Tomato Sauce

  1. Ooohhh these look good Michelle. I can tell you are the creating kind. I like to the same.

    My mother used to make these with beef too and cooked them in her sauce. Sometimes she filled them with hard boiled eggs. Other times a bread crumb stuffing and cheese.

  2. Well done Michelle. ‘Rollatini’ is a lovely sounding word – one I haven’t come across before. I have seen the idea of fillings rolled in flattened meat but haven’t had a go myself. I am sure these taste as lovely as they sound. There is a pot of basil on my windowsill and a mozzarella ball in the fridge, both just waiting for a good Italian recipe to come along! Thank you
    hopeeternal
    ‘Meanderings through my Cookbook’

  3. This is better than it sounds and it sounds great, the fresh herbs and whatever you did with the sauce..mmmm, amazing. Another good job babe.

  4. Looks really, really delicious! Thank you for sharing the recipe! I’m more of a baker but I’ll definitely try to make these one day myself!
    (Oh, and thank you for the lovely comment on my blog, by the way!)

  5. Mmmm! Great idea! My family’s from Abruzzo and Calabria. Unfortunately only few recipes have endured. Sometimes I wing it. So, thanks for sharing the your recipe(and joining in the Tea Party Social this week)!

  6. Pingback: Sunday Wrap-Up #1: Great Posts from the BCB Network

  7. Pingback: Pork Rollatini with Tomato Sauce (via ) | My Grandparent's Kitchen

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