Reenie's Recipes - the dinner party recipe swap

Goat Cheese and Pepper Stuffed Pork Involtini

Posted by kevink (36)
Category: Main Courses
Subcategory: italian, appetizer


Recipe Details:

These little stuffed pork rolls are great little appetizers when sliced into bite-sized pieces or make an easy and delicious entree. The pan sauce is a great addition but is not required.


1 pork tenderloin (about 3/4 to 1 lb.), cut into 1 inch thick medallions or 6 pork cutlets (or the best is - 1 lb pork tenderloin sukiyaki from the Japanese grocery store)
1/2 cup fresh goat cheese
1/8 cup roasted red peppers (from a jar or can, or made at home), chopped
2 tbsp. fresh bread crumbs (panko are great for this recipe)
2 tbsp. fresh Parmesan or Pecorino Romano, grated
pinch of fresh or dried Italian herbs (rosemary and thyme are best)
1 tsp. truffle oil (optional)
2 tbsp. olive oil
1/3 cup dry vermouth or white whine
Salt and black pepper to taste


In a small bowl, combine the goat cheese, red peppers, bread crumbs, grated cheese, herbs, and optional truffle oil. Set aside the stuffing mixture.

On a cutting board, pound out the pork medallions. Place each medallion/cutlet between sheets of plastic wrap and pound with a mallet so that the medallion forms a very thin oval, about 1/4-inch thick, being careful not to tear the meat (patch up any holes with a bit of meat from the edge).

Once you've pounded all the medallions, stuff and roll each one. Place a rounded tablespoon of the stuffing mixture onto a medallion and spread evenly around the center. Roll the medallion starting from a narrow end of the oval. Seal the roll with a toothpick inserted lengthwise (parallel to the open ends of the roll). Sprinkle the rolls with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Place the rolls in the skillet and cook on all sides until lightly browned, about 5-7 minutes. Remove the rolls to a warm plate and cover with foil while you make the pan sauce.

Pour off any excess oil from the skillet and then add the vermouth or wine to the skillet, bringing to a boil over high heat. Stir, scraping up any browned bits from the skillet, for about 3-5 minutes, until the liquid is slightly thickened. Spoon over the rolls before serving.

Serves 4-6 as an appetizer or 2 for a main course.

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