Cut the pork loin in thin slices. Using a meat tenderizer beat the meat to obtain 1/8 inch thick slices. Each piece should be as big as your hand.

Lay on each pork slice one small piece of bacon and one of cheese. Add one sage leaf if desired. Adjust with salt and pepper.

Roll up the meat around the bacon and the cheese. Secure with a toothpick to keep the involtini together.

Flour each involtini roll using all purpose flour until completely covered.

Melt the butter in a large non stick skillet and pan fry the pork involtini rolls until slightly brown on each side.

Add the white wine pouring it directly on the pan, trying not to sprinkle on the meat washing away the flour.

Cover and cook at low heat for about 10 minutes until the meat is ready.

Remove from the pan and lay on the plate. Serve with a side of mashed potatoes or steamed rice.

Chicken or turkey meat, with their delicate flavor, can be a great substitute for the pork loin.

You can customize this recipe filling the rolls with different ingredient combinations such as hot red peppers and cheese, asparagus and bacon or grilled zucchini and cheese.