This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"
I found a Giada deLaurentiis recipe on the FoodNetwork website and adapted it to the pork. Wanting to do something a little different with them, Ann of Thibeault's Table suggested I use them for braciole
Roast Pork Loin Stuffed with Sun-Dried Tomatoes and Mozzarella Cheese is a delicious roast that is made by creating deep pockets in the meat and then stuffing them with a sun-dried tomato and mozzarella mixture that is bursting with fresh Italian flavor
Truth is, the pork industry has been out to get us, raising leaner products over the last few decades, but this StuffedPork Chop recipe produces moist and tender results every time thanks to a simple, short brine
Pork Tenderloin Stuffed with Mushrooms. I love stuffing pork tenderloins. The pork. Spoon over the pork. 14oz (420gr) pork tenderloin1/2 cup chopped mushrooms, about 1oz (30gr)2 shallots, finely chopped2 slices dry-cured ham, such as Prosciutto, chopped8 – 12 fresh sage leaves, chopped1/4 cup walnuts, finely chopped1 tbs olive oil1/2 tsp paprika1 tsp Herbes de Provence1 tbs olive oil1 tbs sherry. Butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact along the edge, so that you can open it like a book. Spread mushroom mixture on one side of pork about 1/8 inch from the edge. Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches – making certain that you do one as close to each end as possible. Place pork in a roasting pan and roast in 400F (200C) oven for 25 minutes. 14oz (420gr) pork tenderloin