Cody Casey
Braciole is a classic Italian dish that is often served on Sundays. While it is traditionally made with beef, pork braciole is also a popular variation. This dish is typically cooked in a Crock-Pot or slow cooker, making it an ideal option for busy cooks who want to prepare a delicious meal with minimal effort. The process involves filling the pork with a variety of ingredients, rolling and tying it, and then slow-cooking it to perfection.
| Characteristics | Values |
|---|---|
| Type of meat | Pork |
| Meat thickness | 1/4-inch |
| Ingredients | Breadcrumbs, Parmesan, Parsley, lemon zest, red pepper flakes, olive oil, provolone, salt, white wine, marinara sauce |
| Cooking time | 20 minutes |
| Resting time | 10 minutes |
| Cooking temperature | 145 degrees F |
| Cooking vessel | Crock Pot |
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What You'll Learn
Prep the pork
To prepare the pork for your braciole, start by mixing together the breadcrumbs, Parmesan, parsley, lemon zest, red pepper flakes, and olive oil in a small bowl. You can also add some salt to this mixture. Next, lay your tenderloins out flat and season each one evenly with salt. Place three slices of provolone on each loin and then divide the breadcrumb mixture over the provolone.
Roll the tenderloins back up into their original shape and tie them securely in four spots with kitchen twine. This will help hold the shape of your pork braciole while it cooks. At this point, you can choose to sear the pork tenderloins in a skillet to give them a golden-brown colour all around. This will take about three minutes per side.
Now your pork is ready to be added to your crock pot and cooked until tender!
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Make the filling
To make the filling for pork braciole in a crock pot, you'll first need to hard-boil some eggs. Add the eggs to a pot and cover them with cold water—make sure the water is at least 1 inch above the eggs. Bring the water to a rolling boil, then remove from heat, cover, and let sit for 15 minutes. After 15 minutes, remove the eggs from the pot and lightly smash them against a hard, flat surface a few times. Add the eggs to a bowl of ice water and let cool. Once cool, peel the eggs and finely chop them.
Next, you'll want to prepare the potatoes. Peel your potatoes and add them to a pot. Cover them with cold water, again ensuring the water is at least 1 inch above the potatoes. Bring to a rolling boil, then lower to a simmer and cook for 10-15 minutes, or until a fork can easily pierce the potatoes. Remove from the water and let cool. Once cool, finely dice the potatoes and add them to the same large bowl as the hard-boiled eggs.
Now it's time to add the rest of the ingredients to the bowl and mix everything together. Along with the eggs and potatoes, add chopped green pepper, onions, mushrooms, breadcrumbs, cheese, and parsley. You can also add in some Italian sausage for an extra depth of flavour.
Once your filling is mixed, you can start assembling your pork braciole. Lay out your pork tenderloins and season them with salt. Then, it's time to add the filling. Divide the filling mixture evenly among the tenderloins and roll them back up into their original shape. Use kitchen twine to tie each roll securely in several spots.
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Roll and tie the pork
To roll and tie the pork, start by laying the tenderloins open and flat on a board. Season each loin evenly all over with salt. Lay 3 slices of provolone on each loin. Next, spread the breadcrumb mixture over the provolone. Roll the loins back up into their original shape. To tie the pork, cut some kitchen twine and tie the roll in four spots. You can use string or toothpicks to secure the roll in four or five places. Start by measuring out about 3 to 4 inches of string or twine and tying together one end of the roll. Repeat on the other end. Then cut a longer piece of string (8 to 10 inches) and tie it lengthwise.
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Sear the pork
To sear the pork, heat a medium straight-sided skillet over medium-high heat. Add the remaining olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all over, which should take about 3 minutes per side. You will know when to turn the pork tenderloin to the other side when it is evenly golden brown. After searing, remove the pork from the skillet and put it on a plate to rest.
It is important to sear the pork to lock in the juices and develop a nice brown crust. This step also adds flavour to the dish.
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Simmer in the crock pot
To cook pork braciole in a crock pot, you'll first need to prepare the meat and filling. For the pork, use tenderloin or top round, and lay it out flat. Season the meat with salt and pepper, and then add your chosen filling—a common choice is a breadcrumb mixture with cheese, herbs, and nuts, but some recipes include eggs, garlic, and vegetables. Roll the tenderloin back up and tie it with kitchen twine.
Next, sear the pork tenderloin in a skillet until evenly golden brown all over. You can deglaze the skillet with white wine, add marinara sauce, and nestle the pork back into the sauce to simmer. However, if using a crock pot, you can skip this step and simply place the seared meat into the crock pot with the sauce.
Now, for the crock pot cooking instructions:
Place the seared pork tenderloin into the crock pot, ensuring it is nicely nestled in the sauce. Set the crock pot to a low heat setting and let the braciole cook for around 5 to 6 hours. This will ensure the meat becomes tender and falls apart. Avoid the temptation to cook it for longer, as the meat will dry out. If you're pressed for time, you can cook on a high setting for 2 to 2.5 hours, but no more, to avoid overcooking.
Once the braciole is cooked, remove it from the crock pot and let it rest for around 10 minutes before slicing and serving. It's best served with the sauce from the crock pot, and you can also serve it with pasta or mashed potatoes.
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Frequently asked questions
It is recommended to cook pork braciole in a crock pot for 5 to 6 hours on a low setting. If you are pressed for time, you can cook it on a high setting for 2 to 2.5 hours.
You will need pork tenderloins, breadcrumbs, Parmesan cheese, parsley, lemon zest, red pepper flakes, olive oil, provolone cheese, and marinara sauce. You can also add potatoes, hard-boiled eggs, green peppers, onions, mushrooms, and other ingredients of your choice.
First, mix the breadcrumbs, Parmesan cheese, parsley, lemon zest, red pepper flakes, and olive oil in a small bowl. Lay the tenderloins flat and season them with salt. Place slices of provolone cheese on each loin, then divide the breadcrumb mixture over the provolone. Roll the loins back up and tie them with kitchen twine. Heat olive oil in a skillet and sear the pork tenderloins until golden brown. Deglaze the skillet with white wine, add the marinara sauce, and nestle the pork back in the sauce. Simmer until the pork is cooked through, then remove from the heat and let it rest for 10 minutes before slicing and serving.
