Description
This Pork Braciole recipe features tender pork tenderloin rolled with a flavorful cornbread, parmesan, pecan, and garlic stuffing, browned in olive oil, simmered in a rich homemade marinara sauce, and finished in the oven for a juicy, comforting Italian-inspired main dish.
Ingredients
Scale
Pork and Stuffing
- 2 pork tenderloins (about 1 to 1.5 pounds each)
- ½ cup all-purpose flour
- 1 teaspoon kosher salt (for flour dredging)
- ½ teaspoon ground black pepper (for flour dredging)
- â…“ cup olive oil (for browning pork)
- 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 (for stuffing)
- 1 teaspoon kosher salt (for stuffing)
- ½ teaspoon ground black pepper (for stuffing)
Marinara Sauce
- ¼ cup olive oil (for sauce)
- ½ cup onion, finely chopped
- 5 garlic cloves, minced
- 56 ounces San Marzano tomatoes (2 cans of 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 the 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 to about ¼-inch thickness. Set aside.
- Make the stuffing: In a medium bowl, crumble the cornbread and add parmesan, dried parsley, minced garlic, kosher salt, chopped pecans, ground black pepper, and olive oil. Mix well to combine.
- Stuff and roll the pork: Place several spoonfuls of stuffing on each flattened piece of pork. Roll each piece into a tight cylinder and secure with two pieces of kitchen string. Some stuffing may fall out, which is fine.
- Dredge pork rolls: In a shallow bowl, whisk together flour, kosher salt, and ground black pepper. Dredge each pork roll in the flour mixture, shaking off excess. Place the rolls on a wire cooling rack.
- Brown the pork rolls: Heat olive oil in a large skillet over medium-high heat. When hot, brown four pork rolls, about a minute per side. Transfer browned rolls back to the wire rack. Repeat with remaining rolls. Note they will not be fully cooked yet.
- Start the marinara sauce: Lower heat to medium. In the same skillet, add onions and cook for 5 minutes until tender and translucent. Add garlic and cook for 30 seconds. Add San Marzano tomatoes, dried basil, red pepper flakes, white wine, water, and kosher salt.
- Simmer the sauce: Use a potato masher or fork to break up the tomatoes. Let the sauce simmer gently for about 30 minutes until thickened.
- Bake pork in sauce: Nestle the pork rolls into the thickened sauce, cover the skillet or transfer to an oven-safe dish. Bake at 400°F (204°C) for 20 minutes, turning the rolls halfway through (around 10 minutes). Cook until the thickest part reaches 145°F using an instant-read thermometer.
- Rest the pork: Remove the pan from the oven and let the pork rest for at least 3 minutes to allow juices to redistribute.
- Serve: Carefully cut and remove the kitchen string from each roll. Arrange the braciola on a serving platter, spoon sauce over the top, garnish with chopped fresh parsley and optional grated parmesan cheese. Serve immediately.
Notes
- Using San Marzano tomatoes adds a rich, authentic flavor to the marinara sauce.
- Ensure pork internal temperature reaches 145°F for safe consumption.
- Use a wire rack during dredging and browning for even coating and airflow.
- Turning the pork rolls halfway through baking ensures even cooking.
- Optional parmesan garnish adds extra umami and richness.
- Leftover sauce makes excellent pasta sauce or can be frozen for future use.
