Pancetta-wrapped Pork With Breadcrumb
Filling And Tomatoes
Serving: Makes 4 servings
Ingredients
10 oz. boneless pork loin, cut into 1/4-inch-thick cutlets
16 thin pancetta slices
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1 garlic clove, minced
5 tbsps. olive oil
1 large onion, thinly sliced
1 tbsp. fennel seeds
1 1-pint basket cherry tomatoes, halved
1/2 cup dry white wine
Direction
Pound cutlets to 1/8-in. thick between waxed paper sheets. Overlap 2 pancetta slices to make oval the same size as pork on work surface. Put 1 pork cutlet on pancetta; repeat with leftover pork and pancetta. In small bowl, mix garlic, parsley, breadcrumbs and parmesan; mix in 2 tbsp. oil. Season with pepper and salt. Divide it to cutlets. Fold in the short ends; roll up pancetta and pork, fully enclosing filling. To secure rolls, use toothpicks.
Heat leftover 3 tbsp. oil on medium high heat in big heavy skillet. Add rolls; cook, frequently turning, for 2 minutes till pancetta is crisp. Put rolls onto plates; discard toothpicks. Add fennel seeds and onion in drippings in skillet; sauté for 10 minutes till soft. Add tomatoes; sauté for 5 minutes. Add wine; simmer for 5 minutes. Season with pepper and salt. Put rolls into skillet. Cover the skillet; cook on low heat for 10 minutes till pork just
cooks through. Serve hot.
