Biaggi’s Sicilian Stuffed Pork Loin
3 lb Boneless pork loin
16 pcs smoked Gouda, sliced
16 pcs Genoa salami, sliced
16 pcs smoked Provolone, sliced
16 pcs prosciutto, sliced
2 oz. garlic cloves, peeled & thinly sliced
6 oz. Spanish onions, diced
8 oz. red peppers, diced
½ oz. Italian parsley, chopped
1 oz. salt & pepper
4 oz. flour
4 oz. canola oil
8 oz. unsalted butter
16 oz. white wine
32 oz. pizza sauce
4 oz. parsley, chopped (for garnish)
Slice boneless pork loin into 16 medallion pieces, approximately 3 oz. each. One at a time, place each medallion between thick plastic or wax paper and pound with a mallet until 1/8” thin. Layer one piece of Gouda, salami, provolone and prosciutto on one half of each of the pieces of pork; fold each piece over to cover the filling.
Place a large sauté pan on high heat; once hot add the oil and ½ of the butter. Evenly sprinkle salt and pepper on both sides of the pork and dredge in flour, removing any excess. Place the floured pork pieces in the pan and reduce the heat to medium-high. Cook for 60 – 90 seconds on each side. Repeat until all pork pieces have been cooked. Place in a large pan, cover and set aside while preparing sauce.
Place garlic, onions, red peppers and parsley large sauce pan and cook over medium-high heat for 30-40 seconds. Add white wine and bring to boil. Add the pizza sauce and bring to a simmer for 30 seconds. Remove from heat, add the other ½ of the butter to the sauce and stir until well blended.
Pour ¾ of the sauce over the bottom of a large serving platter. Place the cooked pork pieces in the pan and coat with the remaining sauce. Place the pork over the sauce on the serving platter. Garnish with chopped parsley.