Prep time<\/span>45<\/p>minutes<\/span><\/div><\/path><\/svg><\/span>Cooking time<\/span>2<\/p>hours <\/span><\/div><\/path><\/svg><\/span>Total time<\/span>2<\/p>hours <\/span>45<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\tJoe’s Pork Braciole is a pork loin stuffed with pancetta, cheese, breadcrumbs, hardboiled eggs, and pine nuts, then braised in tomato sauce.<\/p>\n\t\n \n\t\t\n\t\t\t
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Ingredients<\/h3>\n\t\t\t\t\t\t<\/span>2<\/span> lb<\/span> pork loin<\/span> <\/p><\/li><\/span>4<\/span> oz<\/span> pancetta, thinly sliced<\/span> <\/p><\/li><\/span>1<\/span> cup<\/span> Italian-style bread crumbs<\/span> <\/p><\/li><\/span>1\/2<\/span> cup<\/span> mozzarella cheese, shredded<\/span> <\/p><\/li><\/span>1<\/span> cup<\/span> Pecorino Romano cheese, grated<\/span> <\/p><\/li><\/span>2<\/span> tbsp<\/span> pine nuts, toasted<\/span> <\/p><\/li><\/span>2<\/span> hardboiled eggs, sliced<\/span> <\/p><\/li><\/span>2<\/span> tbsp<\/span> basic tomato sauce<\/span> <\/p><\/li><\/span>2<\/span> tbsp<\/span> olive oil<\/span> <\/p><\/li><\/span>1<\/span> tbsp<\/span> salt<\/span> <\/p><\/li><\/span>1<\/span> tsp<\/span> ground black pepper<\/span> <\/p><\/li><\/span>2<\/span> quarts<\/span> basic tomato sauce (you don’t have to cook this first, since it will cook a long time with the braciole)<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t\n\t\t\t
Directions<\/h3>\n\t\t\tTurn on the broiler setting of your oven.<\/li> Butterfly the pork loin. Using a sharp knife, place the pork loin fat side up, with the short end toward you. Position the knife 3\/4\u201d from bottom of roast; carefully cut 1\u201d into the center of pork. Lift up the top half of the pork loin and continue making shallow horizontal cuts deeper into roast, unrolling the top of pork as you cut and keeping your knife parallel to the cutting board to maintain the same thickness until the pork loin unrolls to form a rectangle<\/li> Place a layer of plastic wrap over the pork loin and pound it with a meat mallet so it is the same thickness across. <\/li> Remove the plastic wrap. Sprinkle the pork with 1\/2 tbsp salt and 1\/2 tsp ground black pepper. Lay the pancetta evenly across the length of the pork loin. Next, sprinkle the breadcrumbs, mozzarella cheese, Pecorino Romano cheese, and pine nuts over the pork loin evenly. Then lay the sliced eggs and tomato sauce over the filling. Lastly, drizzle with olive oil. <\/li> Starting at 1 short end, roll up the pork loin as for a jelly roll to enclose the filling completely. Using butcher’s twine, tie the pork roll to secure. Sprinkle the braciole with the remaining 1\/2 tbsp salt and 1\/2 tsp ground black pepper.<\/li> Place the braciole, seam side down, in a Dutch oven or foil pan and place under the broiler until the braciole is browned (about 5 minutes).<\/li> Take the braciole out of the oven. Reset your oven to 350F.<\/li> Pour the tomato sauce over the braciole and cover tightly with a lid or foil. The braciole should be almost completely covered with the tomato sauce. <\/li> Bake for approximately 2 hours, until fork tender.<\/li> Let the braciole rest for about 15 minutes before slicing. Enjoy!<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\t\t\n\t\t\t
Notes<\/h3>\n\t\t\tServe this pork braciole with a side of pasta and a salad and dinner is complete.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t
![\"Pork](\"https:\/\/bonkerz4food.com\/wp-content\/uploads\/2020\/12\/bracoile-for-web-800x530.jpg\")
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