TV Dinner: Pork Braciole

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Chef Chris Manning often puts his own stamp on a recipe. Braciole is an Italian dish traditionally made with steak.

In his version, Manning uses pork and stuffs it with raisins and pine nuts in addition to the traditional bread crumbs, garlic and Parmesan cheese.


Pork Braciole

- 4 6-ounce cuts of pork loin, pounded very thin
- Salt & pepper to taste
- 4 tablespoons shredded Parmesan cheese
- 4 tablespoons minced garlic
- 4 tablespoons raisins
- 4 tablespoons toasted pine nuts
- 4 tablespoons chopped parsley
- 4 tablespoons plain bread crumbs
- 2 jars pasta sauce

Season each piece of pork with salt and pepper. Combine Parmesan, parsley, garlic, raisins, pine nuts and bread crumbs in a small bowl.

Spread two tablespoons of the mixture on each piece of pork. Start at one end and roll to form a cigar shape. Secure the roll-ups by skewering each end with a toothpick.

Saute the pork for three to four minutes on each side in a tablespoon or two of olive oil on medium-high heat.

Add one jar of pasta sauce to a crock pot. Place pork on top of sauce, then add another jar of sauce on top of pork. Cook on low for four hours.

Remove toothpicks and serve pork over pasta with some of the sauce.

Tuesday, September 16, 2014
, Watertown, NY

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