Stuffed Pork Braciole
Wendy's Restaurant Copycat Restaurant
Wendy's Restaurant Copycat Restaurant
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Ingredients

  • 4 Serving
  • Stuffing
  • 1 cup croutons
  • 3/4 lb Italian bulk sausage
  • 1/4 cup diced dried apricots
  • 1/4 cup diced dried figs
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon chopped sun dried tomato
  • 2 eggs 1 teaspoon salt and pepper
  • Braciole
  • 2 pounds pork shoulder, sliced to make 8 pieces pork braciole, 4 oz each
  • 1 1/2 cups white wine
  • 2 bay leaves
  • 1 (48 oz.) can canned plum tomatoes
  • 1 1/2 cups beef stock
  • 1 1/2 cups strong chicken stock
  • 1 cup water
  • 24 toothpicks
  • 4 ounces cooked white beans
  • 8 ounces diced tomatoes
  • 1/4 cup arugula, torn
  • Sauce
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup flour
  • 6 oz braising liquid from the pork
  • Main Dish
  • 8 pieces stuffed pork braciole
  • 4 ounces hot mashed potatoes
  • sauce

Instructions

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