If you’re looking to impress at your next dinner or simply want to treat yourself to a dish bursting with comforting flavors, this Pork Braciole with Cornbread-Parmesan Filling in Tomato Marinara Recipe is your new best friend. Imagine tender pork tenderloin rolled around a rich, nutty cornbread and parmesan filling, simmered slowly in a fragrant tomato marinara that’s both hearty and bright. Each bite delivers a perfect balance of savory pork, crunchy pecans, aromatic herbs, and creamy cheese, all enveloped in a luscious sauce that makes every forkful feel like a warm hug. This recipe feels like an Italian-American classic with a unique twist that’s bound to become a favorite in your kitchen too.
Ingredients You’ll Need
Getting the ingredients right might be the most important step here, and thankfully, they’re all simple yet packed with purpose. Each one plays a role in creating the dish’s distinct layers of flavor and texture, from the juicy pork tenderloin to the crunchy pecans and silky parmesan, all accented by a homemade tomato marinara that ties it together beautifully.
- Pork tenderloins (2): The star protein, tender and easy to roll once pounded thin.
- All-purpose flour (½ cup): Helps create a light crust on the pork rolls when browning.
- Kosher salt (1 teaspoon + 1 teaspoon + 2 teaspoons): Seasons the meat, stuffing, and tomato sauce perfectly.
- Ground black pepper (½ teaspoon + ½ teaspoon): Adds a subtle heat and depth to the pork and stuffing.
- Olive oil (⅓ cup + ¼ cup + ¼ cup): Essential for browning the pork and cooking the sauce with rich flavor.
- Cornbread (1½ cups): Crumbled for a moist yet crumbly stuffing that adds texture and sweetness.
- Parmesan cheese (½ cup + extra for serving): Adds nuttiness and creaminess to the filling and final presentation.
- Roasted pecans (½ cup, chopped): Introduce a wonderful crunch and nuttiness inside the stuffing.
- Dried parsley (2 tablespoons): Brings a fresh herby note to the filling.
- Garlic (8 cloves total, minced): Infuses every element with warm, aromatic flavor.
- Onion (½ cup, finely chopped): Provides sweetness and body to the tomato sauce.
- San Marzano tomatoes (56 ounces, canned whole with juice): The base for a rich, slightly sweet marinara sauce.
- Red pepper flakes (¼ teaspoon): Adds just a hint of heat to brighten the tomato sauce.
- White wine (1 cup): Lifts the sauce with acidity and complexity.
- Water (½ cup): Adjusts the sauce consistency for perfect simmering.
- Dried basil (1 tablespoon): Complements the tomatoes perfectly with a classic Italian herb flavor.
- Fresh parsley and grated parmesan: For a vibrant, flavorful finish at serving.
How to Make Pork Braciole with Cornbread-Parmesan Filling in Tomato Marinara Recipe
Step 1: Prepare and Flatten the Pork
Begin by cutting your pork tenderloins into eight equal portions to keep the rolls manageable and evenly sized. Placing each piece in a plastic bag, gently pound them to about a ¼-inch thickness. This step is crucial to ensure the pork is tender and thin enough to roll up without tearing, making the rolling process much easier later on.
Step 2: Mix the Cornbread-Parmesan Filling
In a medium bowl, crumble your cornbread muffins and add parmesan cheese, dried parsley, minced garlic, salt, chopped roasted pecans, and olive oil. Mix everything until well combined — this filling is the heart of the braciole, marrying sweet, savory, and nutty flavors with the creamy parmesan binding it all beautifully.
Step 3: Roll the Pork with Filling
Lay out each flattened piece of pork and spoon several generous amounts of the stuffing onto it. Roll each piece carefully into a tight cylinder and secure with two pieces of kitchen string to hold everything in place during cooking. Don’t worry if a bit of stuffing escapes; it only adds charm to the rustic house-made feel of the dish.
Step 4: Dredge the Pork Rolls
Combine flour, salt, and pepper in a shallow bowl, then dredge each rolled pork piece in the mixture, shaking off any excess. This step is key for creating a subtle crust when browning, locking in the juices and adding texture to your braciole.
Step 5: Brown the Rolls
Heat olive oil in a large skillet over medium-high heat. Brown the pork rolls for about a minute on each side, working in batches so you don’t overcrowd the pan. Browning adds deep flavor and color, though the pork won’t be fully cooked at this stage — that happens later in the sauce.
Step 6: Make the Tomato Marinara Sauce
Lower the heat to medium and add chopped onions to the skillet. Cook until translucent, then stir in garlic briefly before adding the whole San Marzano tomatoes, dried basil, red pepper flakes, white wine, water, and salt. Use a masher or fork to break up the tomatoes, creating a chunky, vibrant base for cooking the pork rolls.
Step 7: Simmer the Sauce
Allow the sauce to simmer gently for about 30 minutes, stirring occasionally. This step thickens the sauce and lets all the flavors intensify and meld together beautifully, preparing the perfect bath for the stuffed pork rolls.
Step 8: Cook Pork Rolls in the Oven
Nestle the browned pork rolls into the simmered marinara sauce, cover the skillet or switch to an oven-safe dish, and place in a 400-degree oven for 20 minutes. Halfway through, turn the rolls to ensure even cooking. Use a meat thermometer to check for an internal temperature of 145 degrees — perfect for juicy pork.
Step 9: Rest Before Serving
Remove the pan from the oven and let the rolls rest for at least three minutes. This brief pause lets the juices redistribute, keeping the pork deliciously moist and tender when sliced.
Step 10: Finish and Serve
Carefully cut the kitchen strings, removing them before plating the pork braciole. Arrange on a platter, spoon ample tomato sauce over the top, and sprinkle with chopped fresh parsley and extra grated parmesan for an inviting finish that’s as pretty as it is tasty.
How to Serve Pork Braciole with Cornbread-Parmesan Filling in Tomato Marinara Recipe
Garnishes
Fresh parsley adds a burst of color and herbaceous brightness, while a dusting of grated parmesan enhances the cheesy notes in the filling and sauce. For a touch of indulgence, a drizzle of good-quality extra virgin olive oil right before serving takes it over the top.
Side Dishes
This dish loves company on the plate. Creamy mashed potatoes or soft polenta soak up the saucy goodness perfectly. A simple arugula salad tossed with lemon vinaigrette provides just the right contrast, balancing the richness of the pork and cheese.
Creative Ways to Present
For a family-style dinner, arrange the braciole rolls in a large dish with sauce bubbling around them, letting everyone serve themselves. For a special occasion, slice the rolls to reveal the gorgeous cornbread-parmesan spiral inside, presented atop a bed of polenta or alongside sautéed greens.
Make Ahead and Storage
Storing Leftovers
Leftover pork braciole is a gift that keeps on giving. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making reheated servings incredibly comforting and delicious.
Freezing
To freeze, wrap each pork roll tightly in plastic wrap, then place them in a freezer-safe bag or container. You can freeze them raw or cooked. For best quality, enjoy frozen pork braciole within 2 months.
Reheating
Reheat gently in a covered skillet over low heat, allowing the pork to warm without drying out while the sauce simmers. Alternatively, use a low oven setting, covering the dish with foil. Avoid microwaving as it can toughen the pork and alter textures.
FAQs
Can I use another type of pork instead of tenderloin?
Yes! Pork loin chops can work well if sliced thin, but tenderloin remains ideal for its tenderness and even shape, making rolling easier.
Is it possible to prepare the filling ahead of time?
Absolutely. You can mix the cornbread-parmesan filling a day in advance and keep it refrigerated, which even helps the flavors meld nicely.
What if I don’t have San Marzano tomatoes?
San Marzano tomatoes are preferred for their sweetness and low acidity, but good-quality canned plum tomatoes are a fine substitute.
Can I make this recipe gluten-free?
Yes, simply swap out all-purpose flour for a gluten-free flour blend for dredging, and ensure your cornbread is gluten-free. The rest of the ingredients are naturally gluten-free.
How do I know when the pork is cooked perfectly?
The best way is using an instant-read meat thermometer; the pork rolls should reach 145 degrees Fahrenheit to be juicy and safe to eat.
Final Thoughts
This Pork Braciole with Cornbread-Parmesan Filling in Tomato Marinara Recipe is truly one of those dishes I find myself craving again and again. It’s special enough for gatherings yet simple enough for a cozy weeknight treat. The combination of tender pork, crunchy nuts, melty cheese, and vibrant sauce never fails to impress. Give it a try, and watch how it becomes a beloved staple in your recipe collection just like it did in mine!
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Pork Braciole with Cornbread-Parmesan Filling in Tomato Marinara Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Pork Braciole recipe features tender pork tenderloin rolled with a flavorful stuffing of cornbread, parmesan, pecans, and herbs, simmered in a rich San Marzano tomato marinara sauce. The pork rolls are browned on the stovetop and then finished in the oven, resulting in a beautifully cooked and hearty Italian-inspired dish perfect for a family meal.
Ingredients
Pork Rolls
- 2 pork tenderloins (about one to one and a half pounds each)
- ½ cup all-purpose flour
- 1 teaspoon kosher salt (for dredging)
- ½ teaspoon ground black pepper (for dredging)
- ⅓ cup olive oil (for browning)
Stuffing
- 1½ cups cornbread (crumbled, about three cornbread muffins)
- ½ cup parmesan cheese
- ½ cup roasted pecans (chopped)
- 2 tablespoons dried parsley
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (for stuffing)
- ½ teaspoon ground black pepper (for stuffing)
- ¼ cup olive oil (for stuffing)
Marinara Sauce
- ½ cup onion (finely chopped)
- 5 garlic cloves (minced)
- 56 ounces San Marzano tomatoes (2 cans, 28 oz each, whole with juice)
- 2 teaspoons kosher salt
- ¼ teaspoon red pepper flakes
- 1 cup white wine
- ½ cup water
- 1 tablespoon dried basil
To Serve
- Fresh parsley (chopped)
- Grated parmesan cheese (optional)
Instructions
- Prepare the Pork: Cut the pork tenderloins into eight equal pieces. Place each piece in a plastic storage bag and gently pound using a meat mallet or rolling pin to a 1/4-inch thickness. Set aside.
- Make the Stuffing: In a medium bowl, crumble the cornbread. Add parmesan cheese, dried parsley, minced garlic, kosher salt, ground black pepper, roasted pecans, and olive oil. Mix to combine thoroughly.
- Roll the Pork: Spoon several portions of stuffing onto each flattened pork piece. Roll each piece into a cylinder and secure tightly with two pieces of kitchen string. It’s normal if some stuffing spills out.
- Dredge the Rolls: Combine flour, kosher salt, and ground black pepper in a shallow bowl. Dredge each pork roll in the flour mixture, shaking off excess. Place the floured rolls on a wire cooling rack.
- Brown the Pork Rolls: Heat olive oil in a large skillet over medium-high. When hot, brown four pork rolls about one minute per side. Transfer browned rolls to the wire rack. Repeat with remaining rolls. Note: rolls will not be fully cooked after browning.
- Prepare the Marinara Sauce: Reduce skillet heat to medium. Add chopped onions and cook about five minutes until tender and translucent. Add minced garlic and sauté for 30 seconds. Stir in San Marzano tomatoes, dried basil, red pepper flakes, white wine, water, and kosher salt.
- Simmer the Sauce: Use a potato masher or fork to break up the tomatoes. Allow sauce to cook and reduce for about 30 minutes until thickened.
- Cook Pork in Sauce: Nestle pork rolls into the sauce in the skillet or ovenproof pan. Cover and transfer to a preheated 400°F oven. Bake for 20 minutes or until the internal temperature of the thickest roll reaches 145°F, turning rolls halfway through cooking for even heat distribution.
- Rest the Meat: Remove from oven and let the pork rest for at least three minutes to allow juices to redistribute.
- Serve: Carefully cut and remove kitchen string from the pork rolls. Plate the braciola, spoon sauce generously over them, and garnish with chopped fresh parsley and optional grated parmesan cheese. Serve immediately.
Notes
- Ensure pork is pounded evenly to allow for consistent rolling and cooking.
- Turn the pork rolls halfway through baking to promote even cooking and browning.
- Use an instant-read meat thermometer to check doneness precisely at 145°F for safe and juicy pork.
- Roasted pecans add a nice crunch and depth of flavor to the stuffing; they can be substituted with walnuts if preferred.
- Leftover braciole can be refrigerated for up to 3 days and reheated gently to preserve tenderness.
