Pork Involtini

pork tenderloin (about two and a half pounds – this will give you about 20-24 involtini)

flour for dredging

salt, pepper

grated mozzarella cheese (or fontina)

fresh sage leaves

1/4 cup olive oil

1/2 stick butter

1/2 cup minced onions

2 garlic cloves

1/2 cup dry white wine

1 cup chicken broth

Slice the pork tenderloins into pieces about 1/2 inch thick. Flatten them between a couple of pieces of wax paper or plastic wrap, using a mallet or meat pounder. Season with salt and pepper. Place a small amount of grated mozzarella cheese and a sage leaf on each piece of meat. Roll up and fasten with a toothpick or two. Dredge lightly in flour seasoned with salt and pepper. Heat half the olive oil and butter in a pan, and saute the onions and garlic until wilted. Remove from heat. Place the rest of the olive oil and butter in the pan and add the involtini. Saute at medium heat, turning them once, until they develop a golden color. You don’t need to cook them through since they’ll cook further in the liquid. Add the white wine and chicken broth, season with more salt and pepper, and cook for 20 minutes more.  Some of the filling may ooze out, but not enough to worry about. Just stir it into the liquid and it becomes part of the sauce.

Remove toothpicks before serving.