Brazilian Pork Rollatini Recipes

BRAZILIAN PORK ROLLATINI

Steps:

• 1. Cut the pork loin crosswise into 12 thin slices, or have your butcher do it. (It helps to partially freeze the pork before slicing.) Each slice should be about 4 inches long, 3 inches wide, and 1/4 inch thick if the slices are too thick, you can pound them between sheets of plastic wrap, using the side of a heavy cleaver or a rolling pin. Season the slices with salt and pepper.2. Spread the grated cheese in a shallow bowl. Dip each slice of pork in grated cheese, turning to lightly coat both sides and shaking off the excess. Lay the pork slices flat on your work surface and spread the surface of each lightly with mustard. Place a strip of ham, an onion wedge, and a cornichon (if using) at one narrow end of each slice, then roll the pork tightly around the filling to form a compact roll. Tie each roll in the center with butcher's string or pin shut with toothpicks. Brush the rolls with oil, put on a plate, and sprinkle with any remaining cheese (see If Doing Ahead).3. Preheat the grill to medium-high.4. When ready to grill, oil the grate. Arrange the pork rolls on the hot grate and grill, turning with tongs, until nicely browned on all sides and just cooked through (firm to the touch), 8 to 12 minutes in all. Remember to remove the strings or toothpicks before serving.Makes 12 rolls serves 6 as an appetizer, 4 as an entrée

ERIC'S GRILLED PORK ON PORK ROLLATINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.)
• Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes.
• Pound pork cutlets with a mallet to about 1/2-inch thickness.
• Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir.
• Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven.
• Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.)
• Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.

ROLLATINI WITH PORK AND ROSEMARY FILLING

Steps:

• To Make Filling: Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and saute until golden. Add the pork and season with salt and pepper to taste. Cook the pork, crumbling with a fork, for about 10 minutes. Stir in the rosemary. Remove mixture from skillet with a slotted spoon and remove all but 2 tablespoons of the pork fat.
• Lay the chicken breasts flat and season with salt and pepper to taste. Spoon equal amounts of the pork mixture onto each breast, and roll each one up tightly. Secure each roll with 2 toothpicks.
• Heat the skillet with the reserved pork fat over medium high heat until almost smoking. Saute chicken on one side for 3 to 4 minutes or until golden brown. Turn over. Turn heat to medium and saute chicken until cooked through, 5 to 6 minutes.

BRAZILIAN PORK ROLLATINI

Steps:

• Cut pork loin into 12 equal slices.
• Place each slice between sheets of wax paper and lightly pound until each slice is around 4 inches long and 3 inches wide.
• Spread one side of each piece of meat with Dijon mustard.
• Lightly salt and pepper each piece of meat.
• Sprinkle Gruyere evenly between each piece of meat.
• Place one slice of ham on each piece of meat.
• At the front end of each piece of meat center a pickle slice and sprinkle with diced onion.
• Starting at the pickle end roll meat tightly around filling.
• Secure with 2 toothpicks.
• Repeat until you have 12 rolls.
• Brush rolls with olive oil and set aside for 30 minutes.
• Prepare grill.
• If using gas medium high, coals red hot and "dusty".
• Grill rolls until nicely browned on all sides, around 12 minutes total.
• Remove toothpicks and plate rolls, 3 per person.
• At this point you can sprinkle additional shredded cheese if you wish.