Sausage and Provolone Stuffed Pork Rolls
Category: Main Course
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork loin | 650g |
| Sausage | 290g |
| Provolone cheese | 175g |
| Marsala wine | 70g |
| Dried porcini mushrooms | 30g |
| Fresh heavy cream | 40g |
| Garlic clove | 1 |
| Butter | 20g |
| Extra virgin olive oil | q.b. |
| Sage | q.b. |
| Rosemary | q.b. |
| Water | q.b. |
| Fine salt | q.b. |
| Black pepper | q.b. |
| All-purpose flour | q.b. |
Instructions:
-
Prepare the Porcini Mushrooms:
Begin by thoroughly rinsing the dried porcini mushrooms to remove any dirt. Then, place them in a bowl and soak them in warm water for about 10-15 minutes. After they have softened, drain and set them aside. The soaking water can be kept as a flavorful addition to your dish later if needed. -
Prepare the Sausage and Cheese Filling:
Without removing the casing from the sausage, divide it into 6 equal pieces, each about 9 cm in length, or the same width as your slices of pork loin. Slice the provolone cheese into 12 thin pieces that will fit perfectly inside the rolls. -
Season the Pork Loin:
Take your pork loin and slice it into thin cutlets. Season each piece with a pinch of fine salt and freshly ground black pepper to taste. -
Stuff the Pork Rolls:
Lay each pork slice flat and place a piece of sausage along the center. Top the sausage with a couple of slices of provolone cheese. Roll the pork around the filling, securing the edges so that the cheese and sausage stay inside. Repeat this process for all the pork slices, creating 6 stuffed rolls. -
Dredge the Rolls in Flour:
Lightly dredge each stuffed pork roll in all-purpose flour, ensuring each one is coated evenly. This step will help create a nice, golden crust during cooking. -
Cook the Rolls:
Heat a large frying pan over medium heat and add the butter and a splash of extra virgin olive oil. Once the butter has melted, add the whole garlic clove (unpeeled) and the fresh herbsโsage and rosemary. Allow the herbs and garlic to infuse the oil and butter with their flavors for a few minutes. -
Brown the Stuffed Rolls:
Place the stuffed pork rolls in the pan and cook them, turning occasionally, until they are golden brown on all sides. This should take about 5-6 minutes. -
Deglaze and Add Liquids:
Once the rolls are browned, pour in the Marsala wine to deglaze the pan. Let it cook for a minute to allow the alcohol to evaporate. Then, pour in the fresh cream, stirring to combine and create a rich sauce. If the sauce appears too thick, you can add a little water to reach your desired consistency. -
Simmer the Rolls:
Lower the heat and cover the pan with a lid. Let the rolls simmer gently for about 15-20 minutes, or until the pork is fully cooked through and tender. The sauce will thicken and absorb all the lovely flavors of the sausage, provolone, and herbs. -
Serve:
Once the pork rolls are ready, remove them from the pan and place them on a serving platter. Spoon the creamy sauce over the top and garnish with additional fresh herbs if desired. Serve your delicious sausage and provolone stuffed pork rolls with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple green salad.
This comforting, savory dish is perfect for a cozy family meal or a special occasion. The combination of tender pork, savory sausage, and melting provolone creates a flavor-packed bite, while the creamy sauce brings everything together in perfect harmony. Enjoy this recipe as part of a wonderful meal that will surely impress your guests or loved ones.
