Pork Braciole

One of the great things about Italian Red Gravy or Sauce is the multitude of things you can use it for. One of my personal favorites is to cook small pork braciole in it and serve it with my pasta along with or instead of meatballs or sausage. 

 Ingredients
2 Lbs Boneless pork loin, cut into 1/4 inch slices
1/4 Lb Thin sliced Prociutto
2 Hard boiled eggs, chopped
2 Cloves garlic, finely minced
6 Basil leaves chopped coarsely (if using dried basil use about 1 Tbsp.
1/2 C seasoned bread crumbs
1/2 C Shredded Parmesan or Asiago
Salt and freshly ground pepper to taste

Prepare Pork
Trim off all fat and pound with meat mallet between two sheets of waxed paper till doubled in size.
About an 1/8 inch thick rectangle.

Prepare Stuffing
Mix remaining ingredients Except Prociutto in small bowl.

Stuff Bracciole
One by one lay out each slice of pork.
Lay a slice of Prociutto lengthwise on pork slice.
Spread a thin layer of stuffing down loin leaving about 1/4 inch space at edges.
roll braciole up tightly and secure with a toothpick on each end or kitchen string.
Repeat till all pork is used

Cook Bracciole
You have trimmed all the fat. No need to par cook. Just drop braciole in your red gravy or sauce and simmer for about one hour.
They will be tender as butter.

Smother in red gravy, sprinkle with cheese and Serve with the pasta of your choice.
Serves 4 to 6