Prosciutto-and-Cheese-Stuffed Pork Roll-Ups Recipe
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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.
Ingredients
- 4 4-- to 6-ounce 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 to 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.
- In a medium skillet, cook onion and garlic in hot oil over medium heat about 3 minutes or until tender. Remove mixture from heat; stir in soft bread crumbs, prosciutto, cheese, herbs, red pepper, salt, and pepper.
- 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.
- Calories 291, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 91 mg, Sodium 734 mg, Carbohydrate 7 g, Fiber 0 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 14%, Iron 7%.
- Percent Daily Values are based on a 2,000 calorie diet
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