Braciole Al La Trigiano

• Two Pork Tenderloins butterflyed and pounded to 1/4 inch.
• Stuffing:
• 2 eggs, beaten
• 1 cup Romano cheese grated
• 1 1/2 cups Italian Bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• toasted pine nuts
• 1/4 cup fresh parcley
• 1/2 cup milk add a little at a time only to moisten bread crumbs
• 4 quarts Marinara sauce

1. Prepare Marinara sauce or use your favorite store bought.
2. Butterfly tenderloin and pound between a plastic freezer bag 1/4 inch thick
3. Mix together stuffing ingredients and spread stuffing in a layer over the 2 loins.
4. Leaving 1/2 inch border all around edges
5. roll loin like jelly roll and secure with tooth picks or tie with butchers string.
6. Sear loins in a hot skillet
7. Drop into sauce and simmer until tender about 2 hours
8. remove loins carve into 1 inch rounds.
9. Serve with pasta

butterflyed, stuffing, eggs, romano cheese, italian bread, salt, pepper, nuts, fresh parcley, milk, marinara sauce

Taken from www.epicurious.com/recipes/member/views/braciole-al-la-trigiano-1209993 (may not work)