Pork Bracciole

Prepare Pork
2 Lbs Boneless pork loin, cut into 1/4 inch slices
Trim off all fat and pound with meat mallet between two sheets of waxed paper till doubled in size. About an 1/8 inch thick rectangle.

Prepare Stuffing:
2 Hard boiled eggs, chopped
2 Cloves garlic, finely minced
6 Basil leaves chopped coarsely (if using dried basil use about 1 Tbsp.
1/2 C seasoned bread crumbs
1/2 C Shredded Parmesan or Asiago
Salt and freshly ground pepper to taste
Mix in small bowl.

Stuff Bracciole
One by one lay out each slice of pork.
Spread a thin layer of stuffing across loin leaving about 1/4 inch space at edges.
roll braciole up tightly and secure with a toothpick on each end or kitchen string.
Repeat till all pork is used

Cook Bracciole
You have trimmed all the fat. No need to par cook. Just drop braciole in your red gravy or sauce and simmer for about one hour.
They will be tender as butter.

Smother in gravy, sprinkle with cheese and Serve
Serves 4 to 6