Scamorza-Loaded Pork Pizzaiola Recipe

1. 1

   Season pork all over with salt and pepper. Lay pork flat on a work surface and top each tenderloin with a slice of cheese. Roll pork over and around cheese, and tie tightly every 3 inches with a piece of kitchen twine to seal cheese inside.

2. 2

   In a Dutch oven, heat oil over medium-high heat until shimmering. Add pork and cook, turning, until browned on all sides, about 10 minutes total. Transfer pork to a plate.

3. 3

   Reduce heat to medium and add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add red wine and stir, scraping up any browned bits from bottom of pot. Bring to a simmer and cook for 2 minutes.

4. 4

   Add tomatoes, roasted peppers, bay leaves, and crushed red pepper and season with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 20 minutes. Meanwhile, remove twine from pork with scissors, being careful not to unroll the pork; preheat broiler and position oven rack to middle position.

5. 5

   Return pork to Dutch oven, nestling it in the sauce. Top each piece of pork with 1 of the remaining 4 slices of cheese. Cover and continue to cook until cheese is melted and pork is just cooked through, about 3 minutes. Uncover and transfer Dutch oven to broiler and cook until cheese is just browned on top, about 3 minutes.

6. 6

   Discard bay leaves. Transfer pork rolls to plates of pasta and spoon all over with sauce. Garnish with basil and serve immediately.

* Per serving · 4 servings · Values may vary.