Sausage and Provolone Pork Loin Rolls

Ingredients

Scaled for your household (6 portions) · original serves 6

• Pork loin steaks650 g
• Pork sausage290 g
• Provolone175 g
• Marsala wine70 g
• Dried porcini mushrooms30 g
• Whipping cream40 g
• Garlic cloves1 clove
• Butter20 g
• Extra virgin olive oilto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Sageto taste
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• Rosemaryto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Waterto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Saltto taste
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• Black pepperto taste
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• Type 00 flourto taste
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Method

1. 1

   Soak porcini in warm water for 10–15 minutes. Cut loin into six slices and flatten. Divide sausage into six pieces and cheese into 12 slices.

2. 2

   Season loin, add sausage and two cheese slices to each, roll and tie with kitchen string. Dust with flour.

3. 3

   Heat oil and butter with garlic, sage and rosemary. Brown rolls on all sides; season and add drained mushrooms.

4. 4

   Add Marsala and let it evaporate, then cream. Cover and cook low for about 20 minutes until pork and sausage are cooked, adding water if sauce thickens too much.