Cheesy Pork rollups

I’m always looking for new ways to serve pasta. I bet if you looked at pork cube steaks at the grocery store, your first thought wouldn’t be pasta, would it? I saw the pork and then bought some gorgonzola cheese, a good can of crushed tomatoes and some shallots, and headed to the checkout.

If you can’t find pork cube steaks, any long thin cut of pork will do. For that matter, you could make this with beef cube steak too. 

4 pork cube steaks

1 large wedge of gorgonzola

Several shallots

Fresh ground black pepper

Cajun seasoning

Olive oil

4 large cloves of garlic, smashed and minced

red pepper flakes

1/4 lb. of sliced mushrooms

1 28 oz. can of crushed tomatoes

1/2 cup of red wine

1 cup of shredded mozzarella cheese

Preparation

Lay out a piece of pork and cover it with sliced gorgonzola cheese. Grind a bunch of black pepper over the cheese. Layer the cheese with lots of thinly sliced shallots. Carefully roll up the pork and tie each end with a piece of kitchen twine. Sprinkle the pork roll with cajun seasoning and set it aside. Repeat with the other three pork steaks.

Heat a large skillet and add enough olive oil to coat the bottom. Add the pork rolls and cover the skillet. Let them cook gently for about five minutes per side. Add the mushrooms, garlic and a good sprinkling of red pepper flakes. Cover and let that cook for another five or six minutes. 

Add the can of crushed tomatoes and then rinse the can out with the red wine and add that too. Cover and let that gently simmer for fifteen minutes. While that is cooking, preheat the oven to 320º. When the fifteen minutes is up, uncover the skillet and cover each pork roll with a quarter cup of the mozzarella cheese. Place the skillet, uncovered, in the oven until the cheese is golden brown.

Serving

Serve the pork rolls next to a big pile of corkscrew pasta. Cover both with lots of the sauce. I also suggest sprinkling a little Tabasco over both. Now add a pile of sautéed green beans, a salad with sour cream dressing and fresh baked bread. Finally, open a bottle of Nero D’Avola wine from Sicily and dinner is ready.