Photo of Pork Braciole with Prosciutto by WW

Pork Braciole with Prosciutto

6
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
10 min
Cook
55 min
Serves
6
Difficulty
Easy
A favourite Italian way to cook pork is "braciole" (stuffed meat rolls). You'll mostly come across braciole recipes that use beef, but in this version, a rich mixture of Swiss chard, sun-dried tomatoes, capers, onions, garlic, and pine nuts with sliced prosciutto is rolled in pork loin, then roasted for 45 minutes. Simply cut into 12 slices with a sharp chef's knife to serve. It’s a perfect meal for hungry friends, or for date night with the promise of wonderful leftovers. It's a combination of ingredients that you may not necessarily think would work together, but once you give this pork braciole a shot, you'll find yourself making it over and over again.

Ingredients

Olive oil

2 tsp(s)

Uncooked onion(s)

1 medium, diced

Garlic clove(s)

2 clove(s), large, finely chopped

Crushed red pepper flakes

tsp(s)

Uncooked Swiss chard

6 oz, about 1/2 bunch, tough stems removed, leaves chopped

Kosher salt

½ tsp(s), divided

Black pepper

½ tsp(s), cracked, divided

Sun-dried tomatoes (without oil)

¼ cup(s), thinly sliced

Capers

1 tbsp(s), drained

Pine nuts

1 tbsp(s), toasted

Rosemary

1 tsp(s), chopped

Uncooked lean trimmed pork center loin

2 pound(s)

Prosciutto

1 oz, thinly sliced

Instructions

  1. Heat oil in large skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and pepper flakes and cook 1 minute. Add Swiss chard, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook until chard is tender, about 3 minutes. Stir in sun-dried tomatoes, capers, pine nuts, and rosemary. Cool.
  2. Slice pork loin horizontally (lengthwise), cutting to within 1/2 inch of side. Open pork loin like a book and pound gently with bottom of small heavy skillet until loin is even in thickness (about 1/2 inch thick).
  3. Spread chard mixture evenly over pork, leaving 1/2-inch border around edges. Top evenly with prosciutto slices. Roll up loin securely; tie at 2-inch intervals with kitchen string. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  4. Place pork in small roasting pan lined with foil. Roast until instant-read thermometer inserted into center of pork registers 145°F, about 45 minutes. Transfer to platter, tent with foil, and let rest 10 minutes. Cut into 12 slices.
  5. Serving size: 2 slices

Notes

Wine pairing: Light red, like Dolcetto.