Pork Braciole


1/2 cup breadcrumbs

1/4 cup freshly grated parmesan cheese

1 teaspoon lemon zest

2 tablespoons chopped Italian parsley

1/2 teaspoon kosher salt plus 1 teaspoon

1/2 teaspoon red pepper flakes

1/4 cup olive oil. divided

2 (1 1/2 pound) pork tenderloins, butterflied and lightly pounded

6 slices provolone cheese

1/2 cup dry white wine

1 (25 ounce jar) marinara sauce


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