| Prep Time | 45 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1/2 yellow onion, chopped
- 6 anchovy fillets in oil, chopped
- Extra-virgin olive oil for sautéing
- 1 small head green cabbage, about 10 ounces (300 grams), chopped or 1 (32-ounce/1 kilogram jar prepared sauerkraut, rinsed and drained
- Salt to taste
- 1 cup (250 milliliters) white wine
- 1 1/3 pounds (600 grams) pork loin, cut into 1-inch slices 1 deep pocket cut into each slice
- 3 1/2 ounces (100 grams) smoked scamorza, sliced
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon sesame seeds
- Pepper to taste
- Minced fresh rosemary leaves
Ingredients
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Instructions
- In a pan, sauté the onion and anchovies in a small amount of oil.
- Add the cabbage or sauerkraut, salt (If you are using the prepared sauerkraut it probably doesn't need any additional salt), and about 1/2 cup (250 millimeters) wine and cook, covered, over medium heat until soft, 15 to 20 minutes for the fresh cabbage and less for the sauerkraut.
- Stuff each pork loin slice with a piece of the scamorza and a spoonful of the cabbage or sauerkraut mixture.
- Close up the pockets with toothpicks.
- Dredge each pork slice in the flour and brown in a small amount of oil in a large pan.
- Sprinkle with the sesame seeds.
- Turn the pork once and, when both sides are browned, add the remaining 1/2 cup (100 milliliters) wine, salt lightly, and season with pepper and a sprinkling of rosemary.
- Cook, covered, over medium-low heat until most of the liquid has evaporated and the meat is cooked through, 7 to 8 minutes. Serve immediately.