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1
For Stuffing.
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2
Combine all ingredients except pork in small bowl.
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3
Cut pork across grain into about 12 3/8-inch slices.
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4
Pound pork slices between sheets of waxed paper to 1/8-inch thickness.
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5
Spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border.
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6
Fold long sides over stuffing.
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7
Starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string.
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8
For Sauce.
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9
Pat salt pork dry;saute in heavy large skillet over medium-low heat until pork renders most of fat and turns golden, about 10 minutes.
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10
Remove with slotted spoon.
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11
Increase heat to medium.
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12
Pat pork rolls dry and brown (do not crowd) on 1 side.
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13
Turn pork, add onion to skillet and brown pork on all sides.
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14
Stir in parsley and garlic;saute until soft, about 2 minutes.
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15
Add red wine, Marsala,basil,oregano and mint.
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16
Simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally.
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17
Sprinkle pork lightly with salt and pepper.
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18
Add salt pork and tomatoes and bring mixture to simmer.
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19
Cover and cook until pork is tender, turning and basting occasionally, about 30 minutes.
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20
Degrease liquid.
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21
Transfer pork to heated platter, discarding strings;tent with foil tp keep warm.
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22
If necessary bring sauce to boil and reduce until thickened to saucelike consistancy.
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23
Taste and adjust seasoning.
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24
Spoon sauce over pork and serve immediately.
