Pork Braciole with Ragù

Ingredients

• 2 Tbs. golden raisins, soaked in warm water for 15 min.and drained
• 2 Tbs. pine nuts
• 5 cloves garlic (1 finely chopped, 4 lightly crushed)
• 6 Tbs. finely chopped fresh flatleaf parsley
• 1 Tbs. finely chopped fresh mint
• Two 28-oz. cans crushed tomatoes, juice included
• One 2-½ lb. boneless pork loin roast, cut into 16 slices and pounded ¹/₈-inch thick
• + 8 more ingredients
• • Kosher salt and freshly ground black pepper
  • 1 cup fresh breadcrumbs
  • ½ cup dry white wine
  • 1 small onion, finely chopped
  • 3 Tbs. extra-virgin olive oil
  • ½ cup chopped pancetta (about 2 oz.)
  • 3 Tbs. freshly grated Parmigiano-Reggiano
  • 8 thin slices prosciutto (about 2 oz.)

In a bowl, toss the breadcrumbs with 3 Tbs. of the parsley, the cheese, chopped garlic, pine nuts, raisins, and half the pancetta. Season with salt and pepper. Lay the pork slices in front of you, season very lightly with salt and pepper, and lay half a slice of prosciutto on top of each. Put a h...

View full recipe at Fine Cooking