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
Scale
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)
- â…“ 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.
