Servings: six to eight.
This recipe is inspired by one my mother made. A slice of prosciutto is tucked between the pork and the stuffing, while pancetta flavors both the stuffing and the sauce.The sauce that the meat cooks in is delicious on pasta.
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Good recipe with some good suggestions. I can't bring myself to put raisins in any dish, so I left them out. Sue me. I also sauteed all the pancetta. I think the texture of cooked vs raw pancetta in the stuffing will improve the stuffing. Lastly, everything in this recipe screams Italian, so why the mint? Basil is in the mint family, so my version has basil.
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This was a tasty recipe - great for a Sunday night. The kids thought it had an unusual taste (probably the pine nuts and raisins) so they weren’t as big fans of the pork rolls but everyone loved the sauce. I will make again.
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