Pork Braciole with Prosciutto
1
Points®
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
Garlic
2 clove(s), large
Crushed red pepper flakes
⅛ tsp(s)
Uncooked Swiss chard
6 oz
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Sun-dried tomatoes (without oil)
¼ cup(s)
Capers
1 tbsp(s)
Pine nuts
1 tbsp(s)
Rosemary
1 tsp(s)
Uncooked lean trimmed pork center loin
2 pound(s)
Prosciutto
1 oz
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
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