My wife is Italian (or of Italian descent) and makes (if I am spelling this right) brazuol. This is normally made with very thin slice of beef, but my wife has adapted using backstraps sliced thin which is warpped around a stuffing made with crumbled italian sauges, dried garlic bread crumbs, fresh parsley, and with a touch of grating cheese. It is then tooth picked together with a piece of bacon on the outside. You can either grill and once done serve as is or my favorite baked in the oven for a while and as the wifes homemade spaghetti sauce is slowly cooking you add it in the pot and let finishing cooking their absorbing even more flavor. Remove and serve with your spaghetti and sauce on the side like a meatball.
Veni, Vidi, Sagittam Mittere, now I'm ready for my nap