Herbed Pork Involtini

• One 1 1/2-pound boneless pork tenderloin, cut on the extreme diagonal into 12 slices
• Salt and freshly ground pepper
• 1/4 cup freshly grated Pecorino Romano cheese
• 1 1/2 teaspoons finely chopped sage
• 1 teaspoon finely chopped rosemary
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 1 cup dry white wine

1. On a work surface, lightly pound the tenderloin slices a scant 1/4 inch thick.
2. Season with salt and pepper.
3. In a bowl, combine the Pecorino, sage, rosemary and garlic.
4. Sprinkle 1 teaspoon of the herb mixture over each pork slice and roll into a cylinder; secure with toothpicks.
5. Season with salt and pepper.
6. Spread the flour in a pie plate.
7. Coat the involtini with flour, tapping off the excess.
8. In a large skillet, heat the oil until shimmering.
9. Add the involtini and cook over moderately high heat until browned all over, about 3 minutes.
10. Add the wine, cover and simmer until the involtini are cooked through, 3 minutes longer.
11. Transfer the involtini to a plate and cover loosely with foil.
12. Boil the cooking liquid until reduced to a thick sauce, about 2 minutes.
13. Return the involtini to the skillet and shake the pan to coat them with sauce.
14. Transfer the involtini to plates and serve.

pork tenderloin, salt, freshly grated pecorino romano cheese, sage, rosemary, garlic, allpurpose, extravirgin olive oil, white wine

Taken from www.foodandwine.com/recipes/herbed-pork-involtini (may not work)