Herbed Pork Involtini

Directions

1. 1
   On a work surface, lightly pound the tenderloin slices a scant 1/4 inch thick.
2. 2
   Season with salt and pepper.
3. 3
   In a bowl, combine the Pecorino, sage, rosemary and garlic.
4. 4
   Sprinkle 1 teaspoon of the herb mixture over each pork slice and roll into a cylinder; secure with toothpicks.
5. 5
   Season with salt and pepper.
6. 6
   Spread the flour in a pie plate.
7. 7
   Coat the involtini with flour, tapping off the excess.
8. 8
   In a large skillet, heat the oil until shimmering.
9. 9
   Add the involtini and cook over moderately high heat until browned all over, about 3 minutes.
10. 10
    Add the wine, cover and simmer until the involtini are cooked through, 3 minutes longer.
11. 11
    Transfer the involtini to a plate and cover loosely with foil.
12. 12
    Boil the cooking liquid until reduced to a thick sauce, about 2 minutes.
13. 13
    Return the involtini to the skillet and shake the pan to coat them with sauce.
14. 14
    Transfer the involtini to plates and serve.