Pork Rolls With Sun Dried Tomatoes And Prosciutto Recipes

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ITALIAN PORK TENDERLOIN



Italian Pork Tenderloin image

Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.

Provided by ANNACOYNE

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
¼ cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
¼ cup chopped onion
1 ½ pounds pork tenderloin, cut into 1/2 inch strips
½ cup chicken broth
½ cup heavy cream
¼ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
  • Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 g

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES



Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 21

6 (6-ounce) boneless chicken breasts, skin on
Salt
Freshly ground black pepper
6 slices prosciutto ham
18 leaves fresh spinach
24 pieces sun-dried tomatoes
1 teaspoon chopped garlic
1/4 cup red wine
2 cups beef stock
1/4 cup tomato puree
1 cup demi-glace (brown sauce)
3 to 6 whole eggs, as needed
1 to 2 cups half-and-half, as needed
2 cups all-purpose flour, or as needed
2 cups Italian flavored breadcrumbs, or as needed
1 liter canola oil
4 medium to large potatoes, peeled and cut into chunks
1/2 bunch chives, chopped
1/2 stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes
1 teaspoon chopped fresh thyme leaves
White truffle oil, to taste (2 or 3 tablespoons)

Steps:

  • Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
  • Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
  • Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
  • While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
  • When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
  • Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
  • Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
  • Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

SUN-DRIED TOMATO AND PROSCIUTTO PIZZA



Sun-Dried Tomato and Prosciutto Pizza image

An Italian treat in 15 minutes! Top a crispy crust with rich sun-dried tomatoes, salty prosciutto, fresh basil and shredded mozzarella.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 16

Number Of Ingredients 5

1 package (10 oz) ready-to-serve thin Italian pizza crust (12 inch)
1/4 cup sun-dried tomato spread
3 ounces thinly sliced prosciutto, cut into thin strips
2 tablespoons shredded fresh basil leaves
1 cup finely shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 450°F. On ungreased cookie sheet, place pizza crust. Spread with tomato spread. Top with prosciutto, basil and cheese.
  • Bake about 8 minutes or until cheese is melted. Cut into small squares or wedges.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g

PORK ROLLS WITH SUN- DRIED TOMATOES AND PROSCIUTTO



Pork Rolls with Sun- Dried Tomatoes and Prosciutto image

Categories     Pork     Tomato     Side     Prosciutto     Simmer

Yield serves 6

Number Of Ingredients 9

2 pork tenderloins (about 2 pounds total)
1/2 teaspoon kosher salt
12 oil-packed sun-dried tomatoes, drained, sliced into 1/2-inch pieces
4 ounces prosciutto, thinly sliced
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
6 to 8 large fresh sage leaves
20 ounces cremini mushrooms, thickly sliced

Steps:

  • Cut each pork tenderloin crosswise, on the bias, into six equal slices-twelve slices in all. Pound each piece of pork to an even thickness of about 1/2 inch, using a meat mallet. Season the pork on both sides with the salt.
  • Lay the pork slices flat on your work surface, and evenly place the sliced sun-dried tomatoes on top. Layer on the sliced prosciutto, cutting or tearing it to fit on the pork slices without draping over the sides. Roll up the pork lengthwise, enclosing the filling, and secure with toothpicks.
  • Melt the butter and the oil in a large skillet over medium-high heat. Pour the flour onto a plate. Dredge the pork rolls lightly in the flour, tapping off the excess. Sear the pork in the skillet on all sides, about 8 to 10 minutes in all, then push the pork to one side of the pan and toss in the sage leaves. Once the sage is sizzling, add the mushrooms, and cook until they are starting to brown, about 3 to 4 minutes. Redistribute the pork rolls evenly in the pan with the mushrooms, then cover the skillet and lower the heat. Simmer until the mushrooms have given off their juices and the pork is tender, about 10 to 12 minutes.

KARIN'S ITALIAN SANDWICH - PROSCIUTTO SUN DRIED TOMATO PROVOLONE



Karin's Italian Sandwich - Prosciutto Sun Dried Tomato Provolone image

A sandwich designed for my wife, Karin. It is a bit expensive, but it is just wonderful. I recommend it on an Italian-style roll while my wife uses sliced stone ground whole wheat bread. It is a tasty sandwich with a nice glass of wine.

Provided by Lloyd-Fred

Categories     Lunch/Snacks

Time 15m

Yield 1 sandwich

Number Of Ingredients 8

1 freshly baked good quality Italian roll (substitute 2 slices stone ground whole wheat or uneseeded rye bread, preferably artisan made)
2 -6 ounces prosciutto ham, thinly sliced, but in whole pieces, not shredded, the amount depending on the size of the roll
4 -12 herbed sun-dried tomatoes, in olive oil (you may substitute an equivalent amount of julienned, if desired)
2 -6 ounces aged provolone cheese, thinly sliced
herbed olive oil, from the sun-dried tomatoes, if desired (substitute a vintage extra-virgin olive, dried Sweet Basil and dried Greek Oregano)
1 sprig parsley
rolled anchovy fillet, with caper on a small piece of Boston lettuce
pickled cauliflower or asparagus, tip on a small leaf of leaf lettue

Steps:

  • Prepare the bread: If you are using an Italian roll, cut the roll about 3/4 of the way through lengthwise and lay the roll on a cutting board or plate with the cut surfaces up.
  • If using bread, cut slices or select slices which are approximatly 3/8 to 1/2 inch thick from high quality whole wheat or unseeded rye loaves and arrange them on the cutting board.
  • If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread the bread with a fine extra-virgin olive oil and sprinkle with dried sweet basil and oregano.
  • Place slices of provalone cheese along the entire length of the roll or one slice of bread, slightly overlapping them and placing the edge of each slice flush with the edge of one side of the roll or the opposite edges of the slice of bread.
  • Place slices of poscuitto across the roll, overlapping the proscuitto by at least 1/3 and placing the edge of each slice flush with the edge of one side of the roll or the opposite sides of the slice of bread.
  • Cut one slice of prosciutto in half and place one half at each end of the roll.
  • If desired, you can double the amount of prosciutto.
  • Arrange sun-dried tomato halves along one side of the roll oron one skice of bread, then close the roll or arrange the second slice of bread on the sandwich.
  • Cut the sandwich if desired and arrange on a servivg plate with a garnish such as a sprig of parsley, or a rolled fillet of anchovy with caper on a bit of lettuce, or a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip.

Nutrition Facts : Calories 325.3, Fat 17, SaturatedFat 10.1, Cholesterol 39.1, Sodium 896.3, Carbohydrate 24.8, Fiber 2.2, Sugar 3.5, Protein 18.9

PROSCIUTTO AND SUN DRIED TOMATO PINWHEELS



Prosciutto and Sun Dried Tomato Pinwheels image

This appetizer looks stunning and will really impress your guests, but is really easy to put together. so go ahead and pat yourself on the back!

Provided by GingerlyJ

Categories     Ham

Time 1h35m

Yield 55 pinwheels, 55 serving(s)

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
1/3 cup sun-dried tomato, finely diced
2 ounces thin sliced prosciutto, cut in strips
1/4 cup shredded Fontina cheese
2 tablespoons parmesan cheese
1/4 teaspoon black pepper
1 egg, beaten
1 tablespoon water

Steps:

  • on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle.
  • cut in half lengthwise.
  • spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges.
  • top with prosciutto strips ans cheeses and season with pepper.
  • starting near the long edge, tightly roll the pieces into two long logs.
  • beat the egg with water and brush the tops of each log with egg wash.
  • press edges to seal closed.
  • transfer logs to baking sheet and freeze 30 minutes until firm.
  • line a large baking sheet with parchment paper.
  • trim the uneven ends from each log.
  • cut on the diagional to 1/4 inch thick slices.
  • set pinwheels 1 inch apart on baking sheets.
  • freeze 30 more minutes.
  • bake on 375 for twenty minutes until lightly golden.

Nutrition Facts : Calories 29.5, Fat 2, SaturatedFat 0.6, Cholesterol 4.1, Sodium 26, Carbohydrate 2.2, Fiber 0.1, Sugar 0.2, Protein 0.7

PORK & SUNDRIED TOMATO SAUSAGE ROLLS



Pork & sundried tomato sausage rolls image

Dig out a hamper and fill it with these moreish pork and sundried tomato sausage rolls finished with nigella seeds. They're guaranteed to be popular at your next picnic

Provided by Samuel Goldsmith

Categories     Snacks

Time 1h

Yield Makes 8 or 16

Number Of Ingredients 10

2 tsp sunflower oil
2 banana shallots, finely chopped
8 pork sausages
10 sundried tomatoes, chopped
1 tsp fennel seeds
2 sage sprigs, leaves picked and chopped
2 x 320g sheets ready-rolled puff pastry
flour, for dusting
1 egg, beaten
1 tbsp nigella seeds

Steps:

  • Heat the oil in a small frying pan over a medium heat and cook the shallots for 5 mins until soft but not golden. Remove from the heat and cool slightly.
  • Squeeze the sausagemeat from the skins into a large bowl. Mix in the tomatoes, fennel seeds, sage, cooled shallots and some seasoning using your hands until evenly combined. Set aside.
  • Unravel the pastry onto a lightly floured surface. Form half the sausage mix into a long log lengthways over the middle of the first sheet of pastry. Brush the exposed border with beaten egg, then fold one edge over the filling to join the pastry on the other side and enclose the filling. Seal the edge using a fork. Using a sharp knife, cut the long sausage roll into four or eight even pieces, then repeat with the remaining pastry and the rest of the sausage mix.
  • Arrange the rolls over one or two baking sheets lined with baking parchment, then chill for at least 20 mins or overnight. Can be made and chilled a day ahead or frozen for up to a month. To bake from frozen, add 10 mins to the cooking time in step five.
  • Heat the oven to 200C/180C fan/gas 6. Brush the sausage rolls with the remaining egg and scatter over the nigella seeds. Bake for 30-40 mins, or until the pastry is golden and the filling is cooked through. Remove from the oven and leave to cool on the sheets for at least 15 mins before eating.

Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY



Pork Scaloppine with Sun-Dried Tomatoes and Rosemary image

Categories     Pork     Tomato     Low Carb     Low Fat     Rosemary     Pork Tenderloin     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

8 ounces pork tenderloin, well trimmed
8 sun-dried tomatoes (not packed in oil)
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
2 tablespoons dry white wine
1/2 cup canned unsalted chicken broth
1/4 teaspoon minced fresh rosemary

Steps:

  • Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
  • Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
  • Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.

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