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
Scale
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.
