Braciola Di Maiale
|Pork tenderloin||2 Pound (2 Fillets Of 1 Pound Each)|
|Canned chestnuts||1 Small, drained|
|Apples||2 , peeled and chopped|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|White wine||6 Ounce|
|White vinegar||2 Ounce|
Preheat oven to 450Â°F./230Â°C.
Slice the fillets almost all the way through lengthwise, then spread them open so they are lying flat.
Place plastic wrap over the meat and pound it until it is 1/2"/1 cm thick all over.
Mix the chestnuts, grapes, apples, breadcrumbs and parsley together, and put half on each fillet, down the middle lengthwise.
Roll the meat over and around the stuffing, then wrap in aluminum foil and seal the edges.
Place fillets in a baking dish with a little water on the bottom and cook for 45 minutes, then turn the heat down to 350Â°F./180Â°C and pour the wine and vinegar into the pan.
Cook for another 45-60 minutes.
Remove foil and slice meat crossways.
Place on a heated platter and pour the sauce on top.