This post about Grandma’s Pork Braciole recipe including a REVERE Cookware Giveaway is sponsored by World Kitchen. All opinions are my own.
Every memory of holidays past, when my Grandma was still with us, makes me think of scrumptious Italian cuisine. My stomach is growling just thinking of it. My Grandma was such an amazing home cook, and growing up I often spent time with her in the kitchen learning the tricks of the trade. I have such fond memories of cooking and chatting together, especially making one of our family’s cannot-live-without favorite holiday recipes: Braciole.
If you have an Italian family you might be familiar with this incredible dish. Traditionally Braciole is made with beef, but about 15 years ago I gave red meat up for Lent and never went back so for many years I’ve modified this old family favorite with pork and it is just delicious.
Pork Braciole makes an incredible holiday dish, more in the realm of appetizer than main course. They’re small rolls of meat packed with a special bread crumb, cheese and herb stuffing. Braciole is a little time consuming to make, which is why we tend to reserve them for special occasions and holidays, but they are seriously worth the effort. Oh my yum.
2-4 lbs thin sliced pork tenderloin
1 cup bread crumbs (I used gluten free)
1 cup shredded pecorino romano cheese
1/4 cup parsley
1-2 cloves of crushed fresh garlic
extra virgin olive oil
Step 1: Tenderize and flatten your thin cut pork tenderloin with a mallet. You’ll want the meat as thin as you can get it without breaking apart.
Step 2: Mix together 1 cup cheese, 1 cup breadcrumbs, 1/4 cup parsley, 1-2 cloves of garlic in a bowl. Pour 1/8-1/4 cup of olive oil into the mixture to moisten.
Step 3: Fully coat pork with a layer of the topping mixture, then roll meat as shown. Stick several toothpicks through to hold it together. Then slice into little rolls as shown below.
Step 4: Pour olive oil into your REVERE Copper Confidence Core™ Cookware and gently place the small meat rolls inside. You’ll keep the toothpicks in so that they hold their shape.
Step 5: Saute over medium heat for just a few minutes to brown the outside of your Braciole on both sides. The middle will still be pink at this stage. These pans heat up extra quickly, in about half the time because of the copper core so keep an eye on your dish!
Step 6: Place your REVERE Copper Confidence Core™ pans directly into the oven at 325 degrees for 8-10 minutes (These particular pans are oven safe up to 350 degrees and the stock pot and dutch oven is safe up to 500 degrees.) Don’t forget, while handles stay cool on any cook top, once placed in the oven the handles will be hot so be sure to use a pot holder!
Step 7: Serve warm and enjoy! Believe me, you and your guests will adore this dish.
About REVERE Copper Confidence Core™ Cookware
The new REVERE Copper Confidence Core™ cookware helps heat quicker and more evenly, heating up to 50 percent faster than hard-to-handle heavier gauge cookware. The new REVERE cookware also features the patent pending Nest & Protect™ interlocking handles. Pots and pans store efficiently, seemingly floating above each other, without touching or scratching the interior or exterior surfaces. They are compatible with all cook top surfaces, including induction and are dishwasher safe. Tempered glass dome lids lock in heat and moisture and are interchangeable. Visit REVERE on Facebook and Twitter.
Giveaway Prize includes the REVERE Copper Confidence Core™ 8-inch fry pan and 10-inch fry pan (Retail Value $59.99) Enter by using the Rafflecopter form below until Nov. 7, 2016. US and Canada only.