Serves: 4 to 6
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
2 whole pork tenderloins, cut into 1-inch cutlets
6 slices provolone cheese
18 grilled asparagus spears
Canola or vegetable oil for frying
1 quart tomato sauce (see recipe for Easy Tomato Sauce on our blog at www.thelostitalian.areavoices.com)
Combine the flour, salt and pepper in a large bowl or shallow baking dish and set aside.
Use a meat mallet and pound each cutlet scaloppine-style to achieve a flat/thin piece (approx. 1/8-1/4 inch thick) and at least 5 inches wide and 7 inches long. Try to make them as similar in size as possible.
Place two cutlets on a cutting board or work surface, overlapping one another by an inch. Lay a slice of prosciutto on top of the pork, covering the entire length, then a slice of cheese and top it with 3 asparagus spears.
Starting from the bottom, roll the pork until it rolls onto itself so that it will not separate. Use a toothpick or twine to secure the roll if desired. Dredge each pork roll in the flour mixture until completely coated, dusting off the excess. For a gluten-free option, skip the flour and just season with salt and pepper.
Heat about a half-inch of oil in a medium or large frying pan over medium-high heat and fry each roll until golden brown on all sides, approx. 3 to 5 minutes total. When done, transfer rolls to a baking dish coated in one cup of tomato sauce and cover with remaining sauce. Cover with aluminum foil and bake at 400 degrees for 15 to minutes, removing the foil half-way through to brown the meat.
Garnish with parmesan cheese and freshly chopped parsley and serve over a bed of linguini or spaghetti.