We start preparing the olives: rinse them, remove their pits with a pit remover and stuff them with the chopped “salami”.
Then we prepare the pork tenderloin: rinse them and pat them dry. We slice them in half, making sure not to cut all the way through. Loosely wrap them in plastic wrap and tenderize them with a mallet.
To assemble the rolls, place one pork tenderloin on your working board. Cover it with the smoked pork slice. If it exceeds the pork tenderloin, just fold it in half. Repeat with the remaining.
Then we equally divide the olives on top and roll the tenderloin in order to enclose the olives. Then tie the pork tenderloin with the cooking string to keep it from falling apart.
We heat the olive oil in a pot. Add the rolls and sauté, until evenly browned. Deglaze with the wine and allow reduction. Then we add the water, salt and pepper to taste and boil over medium heat for about 40 minutes, until the rolls are tender. We may add some more boiling water if needed.
We dilute the corn flour into 3 tablespoons of water, add it to the pot and move the pot clockwise to mix. We continue boiling, until the sauce thickens.
Remove the pot from the heat and allow the rolls to cool slightly. Then we remove the cooking string, slice the rolls into pieces and serve, garnished with parsley sprigs.