Herbed Pork Involtini

1. 1

   On a work surface, lightly pound the tenderloin slices a scant 1/4 inch thick.

2. 2

   Season with salt and pepper.

3. 3

   In a bowl, combine the Pecorino, sage, rosemary and garlic.

4. 4

   Sprinkle 1 teaspoon of the herb mixture over each pork slice and roll into a cylinder; secure with toothpicks.

5. 5

   Season with salt and pepper.

6. 6

   Spread the flour in a pie plate.

7. 7

   Coat the involtini with flour, tapping off the excess.

8. 8

   In a large skillet, heat the oil until shimmering.

9. 9

   Add the involtini and cook over moderately high heat until browned all over, about 3 minutes.

10. 10

    Add the wine, cover and simmer until the involtini are cooked through, 3 minutes longer.

11. 11

    Transfer the involtini to a plate and cover loosely with foil.

12. 12

    Boil the cooking liquid until reduced to a thick sauce, about 2 minutes.

13. 13

    Return the involtini to the skillet and shake the pan to coat them with sauce.

14. 14

    Transfer the involtini to plates and serve.

No additional tips available.