Pork Involtini with Margherita® Capicola, Sherry and Apricots

As beautiful as it is delicious, this unique pork and capicola dish is topped with a luscious sherry demi-glaze sauce and bursting with flavor.

12 slices (2 pounds) of sliced pork cutlets from boneless pork loin, pounded lightly
12 slices Margherita® Capicola
2 tablespoons butter
2 tablespoons olive oil
1/2 cup walnuts, finely chopped
1/4 cup sherry wine
1 cup demi-glaze, store bought or make your own
1 cup chicken stock
8 dry apricots, thinly sliced
1 Sprig of fresh rosemary or 1 teaspoon dry Kosher salt and black pepper to taste

Lay out all of the pork cutlets top each with a piece of Margherita® capicola. Roll up the pork cutlets and secure with a tooth pick.
Heat the butter and olive oil in a large heavy‑bottom skillet. Once hot, add the pork involtini and cook until golden on each side. Remove from skillet.
Add the walnuts, sherry, demi-glaze and chicken stock to de-glaze the skillet.
Return the pork rolls to the skillet and continue cooking. Reduce by half until the sauce is thick and the pork is tender, about 6 minutes. Add dry apricots and rosemary. Blend well with sauce. Season with salt and fresh ground black pepper to taste.
Place pork rolls on the plate and remove toothpicks. Drizzle with remaining sauce.

Tip: Serve pork involtini over Parmigiano risotto or cheesy polenta

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