Second course - Meat Entree
16 thin slices of pork loin
1 bunch parsley, leaves only, chopped
1 garlic clove, minced
2-3 tbsp grated cheese (Pecorino would be the best)
5 tbsp extra virgin olive oil
2 slices white bread
1 tbsp pinenuts
1 cup pearl onions, peeled
1 14-oz can Italian San Marzano tomatoes (whole, diced, crushed - depending on your taste)
1/2 cup white wine
Marinade for meat:
1 lemon, juice only
3 tbsp extra virgin olive oil
1 clove galic, cut in 4
1 sprig rosemary
1 4 sage leaves, broken in half
Prepare the marinade in a bowl, then arrange meat slices in a deep dish and pour marinade over it. Refrigerate for 30 minutes
In the mean time soak bread in half wine. Squeeze and arrange it in the food processor along with parsley, 2 tbsp of olive oil, pinenuts, garlic and cheese; pulse until combined.
Remove meat slices from marinade and pat them with paper towels, season with salt and pepper, spread pasrley mixture over them and roll. Tie with butcher string or secure with a toothpick.
Warm the remaining olive oil in a large non-stick skillet over medium heat, sautee onions and rolls until lightly golden, add the remaining wine and let alcohol evaporate. Stir in tomatoes, lower heat to simmer, cover skillet with a lid and cook for about 15-20 minutes. If the suace thickens too much, add a few tbsp of warm broth to thin it.
Serve immediately.
This recipe serves 4.
- You can use 16 small onions (to be boiled for about 5 minutes, first) and 16 cherry tomatoes instead of canned tomatoes and pearl onions. Arrange them and the rolls, dividing evenly, on 8 wooden skewers, brush with olive oil and grill them about 4-5 minutes on each side. Soak skewers in warm water for as long as it takes to prepare the recipe and dry them immediately before using them: they won't burn.
- I've seen people saving the marinade: DON'T do that; even if you refrigerate it, germs and bacteria will grow.....
- This recipe counts about 320 calories; with a slice of bread and fruit it will be a complete meal.
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