Pork Braciole

Creamy Parmesan Polenta

  • 1 cup yellow cornmeal (polenta)
  • 4 cups whole milk
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: Fresh herbs like thyme, basil or Italian parsley

Sauteed Garlic Spinach

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 bunches fresh spinach, washed and trimmed
  • Salt and pepper to taste
  • Optional: Red pepper flakes

Tomato-Braised Pork Braciole

  • 2 to 3 pounds boneless pork loin
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jar (24 ounces) marinara sauce
  • 1 cup chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh basil for garnish (optional)

For the polenta

  1. In a medium-sized pot, bring the milk to a light boil over high heat.
  2. Once the milk is boiling, gradually whisk in the cornmeal to prevent clumping.
  3. Reduce the heat to low and add the salt. Stir occasionally to prevent sticking.
  4. Cook the polenta uncovered for about 20 to 25 minutes, stirring occasionally, until it thickens and becomes creamy.
  5. Remove the pot from the heat and stir in the butter and grated Parmesan cheese until melted and well-combined. Season with salt and pepper to taste.
  6. If the polenta becomes too thick, you can thin it out with a little more water or milk until you reach your desired consistency.
  7. Serve the creamy Parmesan polenta hot, garnished with fresh herbs if desired.

For the spinach

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
  3. Add the fresh spinach to the skillet in batches, allowing each batch to wilt slightly before adding more. Use tongs or a spatula to toss the spinach and garlic together as it cooks.
  4. Continue to cook for another 2-3 minutes, stirring occasionally, until the spinach is fully wilted and tender.
  5. Season the garlic sautéed spinach with salt, pepper, and red pepper flakes (if using), to taste. Adjust seasoning as needed.
  6. Remove the skillet from the heat and transfer the garlic sautéed spinach to a serving dish.

For the pork

  1. Preheat oven to 350 F.
  2.  Mix together salt, black pepper, garlic powder, and onion powder.
  3. Season the pork loin generously on all sides.
  4. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  5. Sear the pork loin in the hot skillet until browned on all sides, about 2 to 3 minutes per side. Remove the pork loin from the skillet and set aside.
  6. In the same skillet, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant.
  7. Stir in the marinara, chicken or vegetable broth, dried thyme, dried oregano, paprika, and red pepper flakes (if using). Bring the mixture to a simmer.
  8. Return the seared pork loin to the skillet, nestling it into the tomato mixture.
  9. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
  10. Braise the pork loin in the oven for 1 to 1½ hours, or until the meat is tender and cooked through, basting occasionally with the tomato sauce.
  11. Once the pork loin is cooked through, remove it from the oven and let it rest for a few minutes before slicing. Slice in ¼” slices.
  12. Garnish the tomato-braised pork loin with fresh basil, if desired, and serve hot with the tomato sauce spooned over the top.

This recipe is an adapted version of Joshua Wilkins' winning entree at Taste, a chef competition hosted by the Iowa Pork Producers Association, in January 2024.

Wilkins, Chef de Cuisine with Iowa State University Dining in Ames, demonstrated the simpler version on the lifestyle TV show "Hello Iowa!" in February 2024.

The photo at the top of the page is from the Taste event.