Pork Braciole
Thin slices of pork loin pounded tender, filled with a savory mixture of breadcrumbs, pecorino cheese, garlic, and fresh parsley, then rolled, tied, and slowly simmered in a rich tomato sauce until fork-tender. This Italian-American Sunday classic fills the house with an incredible aroma and delivers melt-in-your-mouth flavor in every bite.
For 4 servings
- prep · ~10 min
Pound the pork slices.
1.Place each pork slice between two sheets of plastic wrap.2.Using a meat mallet or heavy rolling pin, pound to an even 1/4-inch thickness.3.Season both sides lightly with a pinch each of salt and black pepper.TIPEven thickness ensures the rolls cook uniformly. Keep the mallet flat to avoid tearing the meat. - mix · ~3 min
Make the breadcrumb filling.
In a small bowl, combine breadcrumbs, grated pecorino romano, 2 minced garlic cloves, chopped parsley, 1 pinch salt, and 1 pinch black pepper. Mix well until the mixture resembles wet sand.
TIPThe cheese and garlic provide enough moisture to bind the crumbs — no need for oil or egg. - assemble · ~10 min
Fill and roll the braciole.
1.Lay a pounded pork slice flat on a clean work surface.2.Spread about 1 tablespoon of filling evenly over the surface, leaving a 1/2-inch border.3.Starting from the short end, roll tightly into a cylinder.4.Secure with toothpicks or tie with kitchen twine at both ends.5.Repeat with remaining pork slices and filling.TIPDon't overstuff — leave enough room to roll tightly or filling will leak into the sauce. - fry · ~15 min
Brown the braciole on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the pork rolls until deeply golden brown on all sides, about 6-8 minutes total per batch. Transfer browned braciole to a plate.
TIPDon't skip the browning — those caramelized bits on the bottom of the pot build deep flavor in the sauce. - saute · ~10 min
Build the tomato sauce base.
1.Reduce heat to medium. Add remaining 2 minced garlic cloves and chopped onion to the same pot.2.Cook, stirring occasionally, until onion is soft and translucent (3-4 min).3.Pour in the red wine and scrape up any browned bits from the bottom.4.Simmer until wine reduces by half (2-3 min).5.Add the crushed tomatoes and 1 pinch salt, stirring to combine.TIPLet the wine reduce properly — this concentrates the flavor and cooks off the raw alcohol taste. - simmer · ~90 min
Braise the braciole until tender.
1.Return the browned braciole to the pot, nestling them into the sauce.2.Spoon some sauce over the top of each roll.3.Bring to a gentle simmer, then reduce heat to low.4.Cover partially and simmer for 90 minutes, turning the rolls once halfway through.5.The braciole are done when fork-tender and the sauce is thick and rich.TIPKeep the heat low — a bubbling simmer, not a boil. Aggressive heat will toughen the meat. - serve · ~5 min
Rest briefly, remove twine, and serve.
Let the braciole rest in the sauce for 5 minutes off heat. Snip and remove the kitchen twine or toothpicks. Transfer braciole to a platter, spoon sauce over the top, scatter with torn fresh basil leaves, and serve hot.
TIPResting in the sauce helps the meat reabsorb juices — slice on a slight diagonal for the prettiest presentation.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the pork slices to an even 1/4-inch thickness using the flat side of a meat mallet to avoid tearing.
- 2Don't overstuff the rolls — leave a 1/2-inch border so the filling stays sealed inside during braising.
- 3Sear the braciole in batches to get a deep golden crust without steaming the meat.
- 4Deglaze the pot with red wine and scrape up all the browned bits — they build the sauce's flavor base.
- 5Simmer the braciole on low heat, never boiling, or the pork will become tough and dry.
- 6Turn the rolls once halfway through the 90-minute braise for even cooking and sauce absorption.
- 7Let the braciole rest in the sauce for 5 minutes off heat before removing twine and slicing.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of red pepper flakes to the breadcrumb filling and another 1/2 teaspoon to the sauce for a subtle heat that balances the richness of the pork and cheese.
low carbLow-carb
Replace breadcrumbs with almond flour or crushed pork rinds mixed with grated pecorino to create a keto-friendly filling with similar texture and flavor.
prosciutto stuffedProsciutto-stuffed
Layer a thin slice of prosciutto over each pounded pork slice before adding the breadcrumb filling for an extra layer of salty, savory depth.
gluten freeGluten-free
Substitute gluten-free breadcrumbs or crushed gluten-free crackers for the plain breadcrumbs — the cheese and garlic still bind the filling perfectly.
Why this is on our healthy list.
Lean Protein Source
Pork loin is a lean cut of meat, providing high-quality protein to support muscle maintenance and repair with less saturated fat than many other red meats.
Rich in Calcium
Pecorino Romano cheese adds a concentrated dose of calcium, which is essential for strong bones and teeth.
Antioxidant Boost
Fresh parsley and basil contribute vitamins A, C, and K, along with antioxidants that help protect cells from oxidative stress.
Immune Support from Garlic
Garlic contains allicin and other sulfur compounds known to support immune function and reduce inflammation.
Heart-Healthy Fats
Olive oil provides monounsaturated fats, which are associated with improved cholesterol levels and cardiovascular health.
Frequently asked questions
Yes, pork shoulder works well — it's fattier and more forgiving during the long braise. Just slice it thin and pound evenly as you would pork loin.
