On cutting board with chef's knife, slice
each tenderloin down the center lengthwise
without cutting all the way through, leaving
1/2-inch uncut. Open each tenderloin like a book, cover with
plastic wrap, and pound, using
a mallet to tenderize the pork until
1/2-inch thick. Fill each tenderloin with sliced ham and
asparagus. Wrap tenderloin into a roll, and
secure with a toothpick. Slice tenderloin rolls in halves or thirds.
Preheat oven to 400ºF and season the
tenderloins with salt and black pepper.
Put tenderloins in sauté pan, and place in
oven.
Cook for 15 - 20 minutes, until the exterior of
the pork is nicely browned.
Add marinara sauce to the pan and cook for 5
additional minutes in the oven.
Serve Braciole with Creamy Polenta.
Ingredients
2 Smithfield® Pork Tenderloins
6 slices Smithfield® Ham
10 to 12 spears asparagus, cut to half length
1 1/2 tsp Kosher salt
1/2 tsp black pepper, cracked
marinara sauce, (see recipe below)
Creamy polenta, (see recipe below)
Marinara Sauce
Directions
In a medium saucepan, heat olive oil for
2 minutes on medium heat before adding
chopped garlic. Add red pepper flakes before
adding canned tomatoes.
Turn heat to low, and simmer tomato sauce
for 30 minutes before seasoning with salt and
adding basil leaves.
Remove from heat, and blend using an
immersion blender.
Ingredients
2 tbsp oil, olive, extra virgin
4 garlic, clove(s), smashed and chopped
1/2 tsp red pepper, flakes, crushed
1 128 oz. can Crushed pomodoro tomatoes
1/2 tsp Kosher salt
10 basil, leaves, fresh
Creamy Polenta
Directions
In a medium saucepan, heat olive oil on
medium heat for 2 minutes. Toast garlic cloves
in olive oil until lightly browned and aromatic.
Add red pepper flakes and whole milk and bring to a simmer.
Whisk polenta while adding it to the
simmering milk and turn down heat.
Cook on low heat until the polenta thickens to
the desired consistency.
Add salt, pepper, chopped oregano and
Parmigiano-Reggiano at the end of the
cooking process. Taste for seasoning.
