If you are looking for a hearty, soul-satisfying dish that’s packed with flavor and a touch of rustic charm, the Pork Braciole with Cornbread and Tomato Sauce Recipe is your new go-to. This dish brilliantly combines tender pork rolled around a savory cornbread stuffing, all swimming in a rich, homemade tomato sauce. It’s comfort food elevated with beautiful layers of textures and aromas that will make every bite feel like a warm hug from an old friend. Trust me, once you try this Pork Braciole with Cornbread and Tomato Sauce Recipe, it will quickly become a favorite for family dinners or special occasions alike.
Ingredients You’ll Need
The magic of this Pork Braciole with Cornbread and Tomato Sauce Recipe lies in how simple yet essential each ingredient is. From the succulent pork tenderloin to the crunchy pecans in the stuffing, every element plays a crucial role in building the perfect balance of flavors and textures.
- Pork tenderloins: Tender and lean, perfect for rolling and stuffing.
- All-purpose flour: Used to lightly dredge the pork for a golden crust when browning.
- Kosher salt: Enhances every flavor in the dish.
- Ground black pepper: Adds a mild spice that complements the pork perfectly.
- Olive oil: Essential for browning the pork and sautéing onions for that rich base.
- Cornbread muffins: Crumbled to create a moist, flavorful stuffing.
- Parmesan cheese: Brings a nutty, salty depth to the stuffing.
- Roasted pecans: Add a delightful crunch and warmth to the mix.
- Dried parsley: Infuses freshness into the stuffing without overpowering.
- Garlic cloves: Minced and used generously for aromatic flavor.
- Onion: Finely chopped to build the base of the tomato sauce.
- San Marzano tomatoes: The star of the tomato sauce; their sweetness and low acidity create a luscious sauce.
- Red pepper flakes: Just a touch to bring subtle heat.
- White wine: Adds acidity and depth to the sauce.
- Water: Adjusts consistency in the sauce for perfect simmering.
- Dried basil: Offers herbal brightness that lifts the entire dish.
- Fresh parsley and grated parmesan cheese: Optional toppings for extra freshness and umami.
How to Make Pork Braciole with Cornbread and Tomato Sauce Recipe
Step 1: Prepare and Pound the Pork
Start by cutting the pork tenderloins into eight equal pieces. Placing them in a plastic storage bag and gently pounding to a thin 1/4-inch thickness ensures each piece is tender and pliable enough to roll around the stuffing. This step is crucial for achieving the perfect bite-sized rolled pork in this Pork Braciole with Cornbread and Tomato Sauce Recipe.
Step 2: Make the Cornbread Stuffing
Crumble your cornbread into a bowl and mix it with parmesan, parsley, garlic, salt, pecans, and olive oil. This stuffing is where all the textural contrast and savory elements shine—creamy cheese, crunchy pecans, and fragrant herbs all meld together to create a memorable filling.
Step 3: Roll and Secure the Pork
Place spoonfuls of stuffing on each piece of flattened pork and roll tightly into cylinders. Secure each roll with two pieces of kitchen string. It’s okay if some of the stuffing escapes; it adds a rustic charm and extra flavor as it cooks.
Step 4: Dredge the Rolls
In a shallow bowl, mix flour with salt and pepper, then coat each pork roll lightly. This creates a lovely crust when you brown the rolls and helps lock in all those flavors inside.
Step 5: Brown the Rolls
Heat olive oil in a skillet and brown the pork rolls evenly for about a minute on each side. Browning not only adds color but also deepens the flavor complexity in this Pork Braciole with Cornbread and Tomato Sauce Recipe. Set the browned rolls aside to prepare the sauce.
Step 6: Build the Tomato Sauce Base
Using the same skillet, gently cook onions until translucent, followed by garlic, infusing the sauce with layers of aromatic flavor. Next, add the San Marzano tomatoes, basil, red pepper flakes, white wine, and water to create the rich sauce that will tenderize the pork during baking.
Step 7: Thicken the Sauce
Use a potato masher or fork to break up the tomatoes and let the sauce simmer for about 30 minutes until thickened and luscious. This takes time but transforms simple canned tomatoes into something deeply comforting.
Step 8: Bake the Pork in Sauce
Nestle the browned pork rolls into the sauce, cover, and bake at 400 degrees for 20 minutes. Turn the rolls halfway through for even cooking. This step brings the flavors together perfectly, cooking the pork to juicy perfection while soaking it in that vibrant tomato sauce.
Step 9: Rest the Pork
Once out of the oven, let the braciole rest for at least three minutes. This rest time lets the juices redistribute, ensuring every bite is tender and juicy.
Step 10: Serve
Carefully remove the kitchen string, arrange the rolls on a platter, and spoon the tomato sauce over the top. Garnish with fresh parsley and optionally, grated parmesan. Now, you’re ready to enjoy the incredible Pork Braciole with Cornbread and Tomato Sauce Recipe.
How to Serve Pork Braciole with Cornbread and Tomato Sauce Recipe
Garnishes
Brighten this dish with fresh chopped parsley and a generous sprinkle of grated parmesan cheese. These garnishes add freshness and a sharp umami contrast that perfectly complements the rich pork and hearty tomato sauce.
Side Dishes
This Pork Braciole with Cornbread and Tomato Sauce Recipe pairs beautifully with simple sides like a crisp green salad, steamed vegetables, or even creamy mashed potatoes. Each side dish helps balance the richness of the pork and sauce for a well-rounded meal.
Creative Ways to Present
For a family-style feast, serve the pork rolls sliced on a large platter with sauce drizzled over, inviting everyone to dig in. Alternatively, serve individual rolls whole on plates alongside a wedge of crusty bread to soak up every last bit of tomato sauce.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer any leftovers to an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, making the second-day Pork Braciole with Cornbread and Tomato Sauce Recipe taste even better.
Freezing
This dish freezes wonderfully. Place the pork rolls and sauce in a freezer-safe container and freeze for up to three months. Just be sure to thaw overnight in the fridge before reheating to keep the pork tender and the sauce flavorful.
Reheating
Gently reheat leftovers on the stove over low heat, covered, stirring occasionally. You can add a splash of water or wine if the sauce thickens too much. Microwaving is fine too, but reheating slowly helps preserve that tender texture and rich flavor.
FAQs
Can I use a different cut of pork for this recipe?
While pork tenderloin is ideal for its tenderness and shape, you can use pork loin cutlets. Just be sure to pound them evenly and watch the cooking time to avoid drying out the meat.
Is it necessary to use San Marzano tomatoes?
San Marzano tomatoes provide a sweet, balanced acidity that really elevates the sauce, but if you can’t find them, use good-quality whole canned tomatoes for the best results.
Can I prepare this dish vegetarian-style?
The traditional Pork Braciole with Cornbread and Tomato Sauce Recipe centers on pork, but you could try substituting with large eggplant slices or portobello mushrooms for a vegetarian version, though it will have a very different flavor profile.
What wine pairs best with this dish?
A medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce’s acidity and the pork’s richness perfectly, enhancing the overall dining experience.
Can I make the stuffing in advance?
Absolutely! The cornbread stuffing can be mixed a day ahead and refrigerated. Just bring it to room temperature before filling the pork for ease of handling.
Final Thoughts
This Pork Braciole with Cornbread and Tomato Sauce Recipe is a wonderful way to bring warmth and comfort to your table. It’s a dish that invites you to slow down, savor each bite, and enjoy the company around you. I encourage you to try making it—it’s not only deeply satisfying but also a true crowd-pleaser. Happy cooking and even happier eating!
Print
Pork Braciole with Cornbread and Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Pork Braciole recipe features tender pork tenderloin pieces rolled with a flavorful cornbread, parmesan, and pecan stuffing, then browned and cooked in a rich homemade marinara sauce. Finished in the oven, these bracioles are juicy, savory, and perfect for a comforting meal for a group.
Ingredients
Pork and Coating:
- 2 pork tenderloins (about one to one and a half pounds each)
- ½ cup all-purpose flour
- 1 teaspoon kosher salt (for coating)
- ½ teaspoon ground black pepper (for coating)
- â…“ cup olive oil (for browning)
Stuffing:
- 1½ cups cornbread (crumbled, about 3 cornbread muffins)
- ½ cup parmesan cheese
- ½ cup roasted pecans (chopped)
- 2 tablespoons dried parsley
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup olive oil
Marinara Sauce:
- ½ cup onion (finely chopped)
- 5 garlic cloves (minced)
- 56 ounces San Marzano tomatoes (2 cans, 28 oz each, whole with juice)
- 2 teaspoons kosher salt
- ¼ teaspoon red pepper flakes
- 1 cup white wine
- ½ cup water
- 1 tablespoon dried basil
To Serve:
- Fresh parsley (chopped)
- Grated parmesan cheese (optional)
Instructions
- Prepare Pork: Cut the pork tenderloins into eight equal pieces. Place each piece in a plastic storage bag and gently pound with a meat mallet or rolling pin until flattened to about 1/4-inch thickness. Set aside.
- Make Stuffing: In a medium bowl, crumble the cornbread. Add parmesan cheese, dried parsley, minced garlic, salt, chopped roasted pecans, black pepper, and olive oil. Mix well until thoroughly combined.
- Roll Pork with Stuffing: Spoon several portions of stuffing onto each flattened piece of pork. Roll each piece tightly into a cylinder and secure with two pieces of kitchen string. Some stuffing may spill out, which is fine.
- Dredge Pork Rolls: In a shallow bowl, whisk together flour, salt, and black pepper. Dredge each pork roll in the flour mixture, shaking off any excess. Place the coated rolls on a wire cooling rack.
- Brown Pork Rolls: Heat olive oil in a large skillet over medium-high heat. When hot, add four pork rolls and brown each side, about one minute per side. Remove and place browned rolls back on the rack. Repeat with remaining rolls. Note that the pork is not fully cooked yet.
- Cook Onions and Garlic: Reduce heat to medium. In the same skillet, add chopped onions and cook for about five minutes until tender and translucent. Add minced garlic and cook for about 30 seconds until fragrant.
- Add Sauce Ingredients: Add whole San Marzano tomatoes with their juice, dried basil, red pepper flakes, white wine, water, and salt to the skillet. Use a potato masher or fork to break up the tomatoes.
- Simmer Sauce: Let the sauce cook for about 30 minutes over medium heat, stirring occasionally, until it thickens and flavors meld.
- Bake Pork in Sauce: Nestle the browned pork rolls carefully into the thickened marinara sauce. Cover the pan and bake in a 400°F (204°C) oven for 20 minutes or until the internal temperature of the thickest roll reaches 145°F (63°C) using an instant-read thermometer. Turn the rolls over halfway through baking to ensure even cooking.
- Rest Meat: Remove from oven and let the pork rest in the pan for at least three minutes to let juices redistribute.
- Serve: Carefully cut and remove the kitchen string from each roll using kitchen scissors. Transfer bracioles to a serving platter. Spoon sauce generously over the top. Garnish with chopped fresh parsley and optional grated parmesan cheese. Serve immediately.
Notes
- Use an instant-read thermometer to ensure pork reaches safe cooking temperature of 145°F (63°C).
- Do not overstuff the pork rolls, as the stuffing may fall out during cooking.
- Pounding the pork to 1/4 inch thickness helps it cook evenly and tenderize.
- San Marzano tomatoes provide authentic flavor but canned plum tomatoes can be substituted.
- Leftover braciole can be refrigerated and reheated gently in sauce.
- Turn rolls during baking to prevent uneven cooking and ensure all sides absorb sauce flavor.
