Pork Braciole (Grilled Pork Rolls)

Pork Braciole

The recipe is from Mario Batali and updated by me. This dish is a bit labor intensive but can be made ahead and grilled right before serving. Make up to two days in advance and arrange on a cookie sheet, cover with foil and refrigerate until ready to grill.

Grilled pork stuffed with ingredients to keep it moist is a very tasty summer treat. Serve with orange wedges to complement the taste of the pork.

Makes 6 servings (2 pieces a person). For a crowd, cut each roll in half to create a bite size piece.

Ingredients and Directions:

  • 1 1/2 cups toasted bread crumbs (see Note below)
  • 4 ounces thinly sliced salami, cut into 1/4-inch wide matchsticks
  • 1/2 cup freshly grated pecorino cheese
  • 1 bunch mint, leaves only, finely chopped
  • Grated zest of 3 oranges
  • 1/2 cup olive oil
  • Twelve 1/2-inch slices of pork cut from a pork loin (not pork tenderloin)
  • Coarse sea salt and freshly ground black pepper
  • 2 oranges, cut into wedges
  • Toothpicks

Note: To make toasted breadcrumbs, grind enough bread in a food processor to make the needed quantity. Then place the breadcrumbs in a dry saute pans over medium heat. Stir frequently until the breadcrumbs are lightly toasted being careful not to burn the breadcrumbs.

Combine the bread crumbs, salumi, pecorino, mint, parsley, and orange zest in a large bowl. Add 1/2 cup of olive oil and mix well with your hands or a wooden spoon. Set aside.

Using a meat mallet, pound the pork pieces very thin. Laying out several pieces of pounded pork on a board, season each piece with a little salt and pepper. Spread a thin layer of stuffing (about 2 tablespoons) on each slice of meat. Start from the shorter length end, roll each one up like a jelly roll. Secure closed with 2 toothpicks. Lightly salt and pepper the outside of the roll. Place on a sheet pan, cover with foil and refrigerate until ready to grill and up to 2 days.

Preheat a gas grill or prepare a fire in a charcoal grill.

Place the rolls on the grill. Turn occasionally, until deeply bronzed all over, about 15 minutes total. If you care to check, the internal temperature should be about 185 degrees.

Transfer rolls to a platter and serve with orange wedges.

Join the Conversation

  1. I was a little skeptical of the orange zest, but it came together very well, I will be using this recipe at a large BBQ this summer.


    1. Joe Author says:

      Good luck on your BBQ. Send pictures! Joe

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