Braciole Al La Trigiano 

Ingredients:
- Two Pork Tenderloins butterflyed and pounded to 1/4 inch.
- Stuffing:
- 2 eggs, beaten
- 1 cup Romano cheese grated
- 1 1/2 cups Italian Bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- toasted pine nuts
- 1/4 cup fresh parcley
- 1/2 cup milk add a little at a time only to moisten bread crumbs
- 4 quarts Marinara sauce

Directions:
- Prepare Marinara sauce or use your favorite store bought.
- Butterfly tenderloin and pound between a plastic freezer bag 1/4 inch thick
- Mix together stuffing ingredients and spread stuffing in a layer over the 2 loins.
- Leaving 1/2 inch border all around edges
- roll loin like jelly roll and secure with tooth picks or tie with butchers string.
- Sear loins in a hot skillet
- Drop into sauce and simmer until tender about 2 hours
- remove loins carve into 1 inch rounds.
- Serve with pasta