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