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1
Preheat oven to 450 degrees F. Bring a medium pot of salted water to boil.
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2
Slip in the asparagus, and blanch until crisp-tender, about 3 minutes.
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3
Run the asparagus under cold water and pat dry.
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4
Bring the chicken stock to simmer in a small pot, then add the dried porcini and remove from heat.
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5
Let soak.
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6
Slice the pork crosswise into twelve slices.
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7
Pound the pork slices to an even 1/2-inch thickness with a meat mallet.
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8
Season the pork with 1/2 teaspoon salt.
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9
Lay the pork on your work surface, and evenly divide the tomato strips on top, lining them along the longer side of the pork slice.
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10
Put an asparagus spear on each slice, and cut to fit on the meat.
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11
Divide the fontina evenly among the pork slices, and sprinkle with the parsley.
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12
Roll up the pork snugly around the asparagus, tomato, and cheese, tucking the ends in, to enclose the filling.
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13
Close each roll with a toothpick or two.
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14
Drain the porcini from the broth, reserving the soaking liquid, and coarsely chop.
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15
Spread the flour on a rimmed plate.
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16
Dredge the pork rolls in the flour, tapping off the excess.
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17
Heat 3 tablespoons of the butter and the oil in a large Dutch oven over medium heat.
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18
When the butter is melted, add the pork rolls and brown on all sides, about 5 to 6 minutes.
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19
Remove the browned rolls to a plate.
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20
Toss the sage leaves into the Dutch oven.
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21
When the sage is sizzling, add the sliced fresh mushrooms and chopped porcini.
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22
Season with the remaining 1 teaspoon salt, and saute until the mushrooms are browned and softened, about 6 minutes.
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23
Pour the white wine into the Dutch oven with the remaining 3 tablespoons butter.
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24
Bring to a boil, and let the wine reduce by half, about 2 minutes; then pour in the porcini soaking liquid.
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25
Bake the pork, uncovered, until cooked through, about 18 to 20 minutes.
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26
If the pork is cooked but the sauce is too thin, remove the pork to a plate and reduce the sauce on the stovetop.
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27
Remove toothpicks before serving.
