Braciole Al La Trigiano Recipe

Name: Braciole Al La Trigiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two Pork Tenderloins butterflyed and pounded to 1/4 inch.; Stuffing:; 2 eggs, beaten; 1 cup Romano cheese grated; 1 1/2 cups Italian Bread crumbs; 1/2 teaspoon salt; 1/2 teaspoon pepper; toasted pine nuts; 1/4 cup fresh parcley; 1/2 cup milk add a little at a time only to moisten bread crumbs; 4 quarts Marinara sauce

Servings: persons

Two Pork Tenderloins butterflyed and pounded to 1/4 inch.
Stuffing:
2 eggs, beaten
1 cup Romano cheese grated
1 1/2 cups Italian Bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
toasted pine nuts
1/4 cup fresh parcley
1/2 cup milk add a little at a time only to moisten bread crumbs
4 quarts Marinara sauce

1
Prepare Marinara sauce or use your favorite store bought.
2
Butterfly tenderloin and pound between a plastic freezer bag 1/4 inch thick
3
Mix together stuffing ingredients and spread stuffing in a layer over the 2 loins.
4
Leaving 1/2 inch border all around edges
5
roll loin like jelly roll and secure with tooth picks or tie with butchers string.
6
Sear loins in a hot skillet
7
Drop into sauce and simmer until tender about 2 hours
8
remove loins carve into 1 inch rounds.
9
Serve with pasta

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Two Pork Tenderloins butterflyed and pounded to 1/4 inch., Stuffing:, 2 eggs, beaten, 1 cup Romano cheese grated, and more.

Yes, Braciole Al La Trigiano falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braciole Al La Trigiano

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