Sicilian Stuffed Pork Rolls Recipe

Name: Sicilian Stuffed Pork Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffing; 2 ounces pancetta, minced; 2 ounces sharp provolone cheese, shredded; 1/4 cup fresh Italian parsley, minced; 2 tablespoons pine nuts, toasted; 1 tablespoon raisins, minced; 1 garlic clove, minced; 1 1/2 lbs pork loin; Sauce; 2 ounces salt pork, finely chopped and blanched 5 minutes; 1 large onion, chopped; 2 tablespoons fresh Italian parsley, minced; 1 large garlic clove, minced; 1/2 cup full-bodied red wine; 1 tablespoon dry marsala; 1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled; 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano, crumbled; 2 large fresh mint leaves, minced or 1 pinch dried mint, crumbled; salt & freshly ground black pepper; 1 (16 ounce) can diced tomatoes, undrained

Servings: persons

Stuffing
2 ounces pancetta, minced
2 ounces sharp provolone cheese, shredded
1/4 cup fresh Italian parsley, minced
2 tablespoons pine nuts, toasted
1 tablespoon raisins, minced
1 garlic clove, minced
1 1/2 lbs pork loin
Sauce
2 ounces salt pork, finely chopped and blanched 5 minutes
1 large onion, chopped
2 tablespoons fresh Italian parsley, minced
1 large garlic clove, minced
1/2 cup full-bodied red wine
1 tablespoon dry marsala
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
1 teaspoon fresh oregano or 1/4 teaspoon dried oregano, crumbled
2 large fresh mint leaves, minced or 1 pinch dried mint, crumbled
salt & freshly ground black pepper
1 (16 ounce) can diced tomatoes, undrained

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

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Stuffing, 2 ounces pancetta, minced, 2 ounces sharp provolone cheese, shredded, 1/4 cup fresh Italian parsley, minced, and more.

Yes, Sicilian Stuffed Pork Rolls falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Sicilian Stuffed Pork Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions