Lonzo Di Maiale Ripene Recipe

Preparation Instructions

1. 1

   Prepare the Filling

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped broccoli rabe and cook until tender. Stir in sun-dried tomatoes and cook for an additional 2 minutes. Remove from heat and let cool.

2. 2

   Stuff the Pork Loin

   Preheat the oven to 375°F (190°C). Slice the pork loin lengthwise, being careful not to cut all the way through. Open it like a book and season with salt and black pepper. Layer prosciutto, mozzarella, and the broccoli rabe mixture inside the pork loin. Roll it back up and tie with kitchen twine.

3. 3

   Sear the Pork

   In a large oven-safe skillet, heat a little olive oil over medium-high heat. Sear the stuffed pork loin on all sides until browned, about 5-7 minutes.

4. 4

   Make the Marsala Demi-glaze

   Remove the pork from the skillet and set aside. In the same skillet, add Marsala wine and chicken broth, scraping up any browned bits from the bottom. Let it simmer until slightly reduced, about 5 minutes.

5. 5

   Bake

   Return the stuffed pork loin to the skillet and spoon some of the sauce over it. Transfer the skillet to the oven and bake for about 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C).

6. 6

   Serve

   Let the pork rest for 10 minutes before slicing. Serve with the Marsala demi-glaze drizzled on top and garnish with fresh parsley.