8 slices pork loin, each about 1⁄4 inch thick
3⁄4 cup fresh breadcrumbs
3⁄4 cup grated pecorino
1⁄4 cup minced parsley
2 tablespoons minced sage plus
several sprigs for garnish 1 tablespoon minced fresh
1 teaspoon kosher or sea salt 1⁄2 teaspoon freshly ground
1 large egg plus 1 yolk
8 slices pancetta or bacon flour
8 tablespoons butter
1 1⁄2 cups dry white wine such as Sauvignon Blanc
Place the cutlets on a sheet of wax paper and pound them with a wooden mallet until half their original size and only about 1/8 inch thick.
In a bowl, combine the breadcrumbs, pecorino, parsley, sage, thyme, ¾ of the salt and ¾ of the pepper. Add the egg and mix well to make a sticky mass.
Lay a slice of pancetta down the center of each cutlet. Top with the stuffing, overlapping slightly. Fold both sides of the cutlet to partially cover the stuﬃng, then roll the cutlet up, holding the edges as you roll to keep the end result snug. Cut a length of kitchen string about 4 times the length of the roll. Place it under the roll at the middle, then, as if tying up a package, cross it over at the top, turn the roll over and tie a knot. Trim the string. Repeat with the remaining cutlets.
Over medium-high heat, melt the butter in a Dutch oven or other heavy-bottomed pan just large enough to hold the rolls in a single layer. Place a colander over a plate or bowl. Put 2 rolls in the colander and sprinkle with several tablespoons of flour. Shake the colander, leaving only a light dusting of flour. Repeat.
When the butter has melted, add the rolls, browning them on all sides, a total of about 10 minutes. Remove the rolls to a plate. Add the wine, scraping up any clinging bits, and the remaining salt and pepper. Return the rolls to the pan, reduce the heat to low and cover. Simmer, turning once or twice, until reduced to a thick sauce, about 15 minutes.
Remove the rolls to a plate. To remove the stings, cut one end and pull. Serve hot, with the sauce ladled over them.