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“This is a little labor-intensive, but the end results are well worth it! Buttered penne or shell pasta, sprinkled with grated Parmesan cheese goes well with the hearty sauce.From a February 1984 issue of Bon Appetit that featured Hearty Winter Entrees.”
1hr 30mins

Ingredients Nutrition


  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.

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