Sausage and provolone pork loin rolls



Savory roulades have to be up there with the tastiest of main courses. As well as all the goodness of veal, pork, chicken, or turkey, they also boast a rich, melting filling and delicious combinations of ingredients like the one we’ve chosen for this recipe: sausage and provolone pork loin rolls. Thin slices of pork loin wrapped around a very simple filling made with sausage and provolone cheese make for a succulent, appetizing dish with a captivating flavor, but the real trump card with these rolls is the sauce! Mushrooms and cream create a winning combination, with an aromatic note courtesy of the Marsala wine. Don’t worry if you like your rolls in a thicker sauce, though, as you can vary them to your liking by stewing them or using other seasonal vegetables to create a different main course every time!


Ingredients for 6 rolls
Pork loin 1.5 lbs (650 g) - (single piece or thin slices)
Sausage 10 oz (290 g)
Provolone cheese 6 oz (175 g)
Marsala wine 0.3 cup (70 g)
Porcini mushrooms 1 oz (30 g) - dried
Whipping cream 1.5 oz (40 g)
Garlic 1 clove
Butter 1 ½ tsp (20 g)
Extra virgin olive oil to taste
Sage to taste
Rosemary to taste
Water to taste
Fine salt to taste
Black pepper to taste
For flouring
Type 00 flour to taste

How to prepare Sausage and provolone pork loin rolls

To prepare the sausage and provolone pork loin rolls, start by rinsing the porcini mushrooms thoroughly, before soaking them for 10-15 minutes in warm water 1 so that they rehydrate. Cut 6 slices from the loin and tenderize them with a meat tenderizer (2-3).

Keeping the skin on the sausage, cut it into 6 pieces of around 4 inches (9 cm) in length, or the same width as the meat slices 4. Next, cut 12 pretty thin slices of provolone 5. Season the slices with salt and pepper, lay the sausage on top 6

and cover with a couple of slices of provolone 7. Roll the whole thing up 8 and fasten with kitchen string 9.

Dredge the rolls in the flour 10 and set aside for a moment. Pour a drizzle of oil and the butter into a frying pan 11. Allow it to melt, then add the herbs and spices: the sage, the rosemary, and the whole clove of garlic, peeled 12.

Place the rolls in the pan and brown them 13, turning often, over medium heat until the meat is well sealed on all sides. Season with salt and pepper to taste, then drain the mushrooms well 14 and add to the rolls 15.

Add the Marsala wine 16, and as soon as the alcohol has evaporated (this will only take a few moments) 17, pour in the light cream 18.

Cover with a lid 19 and cook over low heat for around 20 minutes. Add a little water at a time 20, if necessary, to prevent the cooking liquid from becoming too thick. Once cooked, everything should be creamy. Serve your sausage and provolone pork loin rolls piping hot 21.


You can keep your sausage and provolone pork loin rolls in the refrigerator for a day or two.

Not recommended for freezing.


You could use scamorza or fontina cheese as an alternative to provolone.

For the translation of some texts, artificial intelligence tools may have been used.