8 slices boneless pork loin pounded this with a mallet
1/4 pound minced prosciutto di Parma
24 basil leaves, minced
1/4 cup capers, rinsed and minced
1/4 cup pine nuts, minced
2 T. fresh bread crumbs
1/3 cup extra-virgin olive oil
2 T. tomato paste
1 cup chicken broth
1/2 t. salt
1/8 t. freshly ground black pepper
1/4 t. chili flakes

Cut the pork slices into even rectangles and mice any trimmings.  In a bowl, mix the pork trimmings
with the proscuitto, basil, capers, pine nuts, and bread crumbs.

Place the pork slices on a cutting board and divide the Prosciutto mixture evenly among them.  Roll tightly
to enclose. Spear each bundle with two toothpicks to prevent the filling from escaping.

Heat the olive oil in a 12-inch sauté pan over medium-high heat and add the bundles.  Sear on all sides,
about 10 minutes total, turning often.

Dissolve the tomato paste in the broth and ad to the pan along with salt, pepper and chili flakes.  

Bring the liquid to a boil, cover, and simmer for 2 hours, adding broth if needed.  Discard toothpicks and serve hot.

As you can see in the picture, I served mine plus the sauce on top of wide pasta.