Ingredients

The following ingredients have 8 Servings
  • 2 pork tenderloins (about one to one and a half pounds each)
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅓ cup olive oil
  • 1½ cups cornbread (crumbled, I used three cornbread muffins)
  • ½ cup parmesan cheese
  • ½ cup roasted pecans (chopped)
  • 2 tablespoons parsley (dried)
  • 3 cloves of garlic (minced)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup olive oil
  • ½ cup onion (finely chopped)
  • 5 garlic cloves (minced)
  • 56 ounces San Marzano tomatoes (2 28 oz cans, whole with juice)
  • 2 teaspoons kosher salt
  • ¼ teaspoon red pepper flakes
  • 1 cup white wine
  • ½ cup water
  • 1 tablespoon dried basil
  • fresh parsley and grated parmesan cheese

Instruction

  • Cut the pork tenderloins into eight equal pieces. Place each piece in a plastic storage bag and use a meat mallet or rolling pin to gently pound each piece to a 1/4-inch thickness. Set aside.
  • To make the stuffing, crumble the cornbread and place in a medium-size bowl. Add the parmesan, parsley, garlic, salt, pecans, and olive oil and combine.
  • Place several spoonfuls of stuffing on top of each flattened piece of pork and roll up into a cylinder. Secure with two pieces of kitchen string. It's okay if some of the stuffing falls out.
  • Add the flour, salt, and pepper to a shallow bowl. Use a whisk or fork to combine. Dredge each pork roll in the flour and shake off any excess. Place the rolls on a wire cooling rack.
  • Add olive oil to a large skillet over medium-high heat. When the oil is hot, place four pork rolls in the skillet and brown about a minute on each side. Place the browned rolls back on the wire cooling rack and set aside. Repeat with the additional rolls. (They will not be fully cooked at this point.)
  • To make the marinara sauce, reduce the heat to medium and add the onions to the same skillet. Cook the onions for about five minutes or until they are tender and translucent. Add the garlic and cook for about 30 seconds. Then, add the tomatoes, basil, red pepper flakes, wine, and water.
  • Use a potato masher or fork to break up the tomatoes and cook the sauce for about 30 minutes or until it has thickened.
  • Nestle the pork rolls in the sauce, cover, and cook in a 400-degree oven for 20 minutes or until the pork has reached 145 degrees as measured in the thickest roll by an instant-read meat thermometer. At about the ten-minute mark, turn the rolls over so they will cook evenly.
  • Remove the pan from the oven and let the meat rest for at least three minutes.
  • Carefully cut the string on the rolls with kitchen scissors, and remove and discard it. Place the braciola on a platter and spoon the sauce over the top. Add chopped parsley, and optionally, grated parmesan cheese. Serve immediately.