Pork Braciole with Prosciutto
1
Points® value
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)
Onion
1 medium, diced
Garlic
2 clove(s), large, finely chopped
Crushed red pepper flakes
⅛ 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
