Braciole with Pepperoni

Directions

1. Preheat the oven to 350ºF.

2. Butterfly the loin roast and lightly pound to flatten.

3. Combine the breadcrumbs, half of the parsley, basil, parmesan, and half of the extra virgin olive oil in a mixing bowl.

4. Cover the interior of the roast with the pepperoni in a single layer.

5. Layer the provolone on top of the pepperoni.

6. Spread the breadcrumbs on the provolone and roll the roast tightly, tying with butcher twine to secure.

7. Heat a Dutch oven over medium-high heat.

8. Add the remaining extra virgin olive oil and sear the roast on all sides until deep golden brown, about 5 minutes per side.

9. Remove the roast and place on a rack.

10. In the same Dutch oven, add the onions and garlic. Sauté until tender, then add the tomatoes, beef broth, oregano, and crushed red pepper, and bring to a simmer.

11. Add the roast, cover, and place in the oven to braise.

12. Cook for about 45 minutes or until tender, then remove from the oven and allow to rest for about 5 minutes.

13. Garnish with the remaining parsley and serve hot.