Pork Tenderloin Italiano
"A pork tenderloin, stuffed with an olive, parmesan, and sun dried tomato filling, wrapped in prosciutto, and cooked to perfection. Need I say more?"
photo by Bergy
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 lbs pork tenderloin (whole)
- 10 fresh basil leaves
- 1⁄4 cup parmesan cheese (freshly grated)
- 3 tablespoons sun-dried tomato paste
- 1⁄4 cup pitted black olives (chopped)
- 2 garlic cloves (minced finely)
- 6 -8 slices prosciutto ham (thinly sliced)
- 1 tablespoon olive oil
directions
- Preheat the oven to 375 degrees.
- Spray a roasting pan with cooking spray lightly.
- Slice the pork tenderloin lengthwise down the center taking care NOT to cut all the way through.
- Open out the pork, and season all over with salt, and black pepper to taste.
- Lay the washed basil leaves, end to end, down through the middle of the cut in the pork.
- Mix together, the sun-dried tomato paste, the chopped black olives, the minced garlic, and the grated parmesan, in a bowl.
- Spread the resulting paste evenly, over the basil leaves, across the whole length of the center of the tenderloin.
- Press the tenderloin back together.
- Lay the prosciutto slices, side by side, with the edges overlapping by about 1/2 an inch.
- Place the whole stuffed tenderloin along one edge of the prosciutto, and roll, wrapping the prosciutto completely around the tenderloin.
- Place the tenderloin, seam side down in the roasting pan.
- Brush over all with olive oil.
- Bake at 375, for 30-40 minutes, until cooked through.
- Let stand for 10 minutes before slicing.
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Reviews
-
Pork wrapped in pork. What's not to love? I used chopped sundried tomatoes instead of the paste, but that was the only diviation from the recipe. Served with steamed asparagus for a wonderfully impressive dinner that was very easy to put together. The only thing I didn't like was that I waited so long to try this one out. Cheers. -
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I have to give this recipe at least 5 stars;looks good,smells good and tastes really really good. I used regular tomato paste and my frozen basil.I served this with my Rice Pilaff. I made this for PAC and will make this one again.Thank you so much for posting. Rita -
Good recipe. I was intrigued by the filling and prosciutto. The ingredients and flavors blended well. Careful with the salt since the parmesan and the prosciutto are pretty salty. Thank you for the posting. -
This is wonderful! Served it for a Friday night dinner for the family and everyone loved it. Very easy to put together. The pork was really flavorful. Definately a do over! -
I defy anyone not to drool while this delicious tenderloin is cooking - Heaven scent! I am sorry to say I could not get fresh basil but I always have some frozen chopped cubes of basil so I used 2 of them. The combination of the stuffing ingredients is very, very good. Wrapping it in Prosciutto not only adds to the flavor but seems to seal in the juices - the result was a flavorful, moist tenderloin that was thouroughly enjoyed - Thanks for a super recipe that will be repeated for company next time
RECIPE SUBMITTED BY
Recently moved to New Mexico from South-East Texas. What can I say, I LOVE to cook! My screen name came from my husband Bert. He calls me his Kitchen Witch, because he says that I "make magic" in the kitchen.Bert works in Emergency Medicine in a local E.R.(That's what brought us here to New Mexico.) He has worked Emergency for about 27 years now, and I call him my "working class hero".(In reference to the John Lennon song.) I have 5 awesome children, 2 step-sons, 2 sons, and a daughter, who because she is the youngest and the only girl, thinks she is a princess.(oh no, she's not spoiled!) I come from a long line of people, on both sides of the family, who were wonderful and creative cooks. I guess that explains my love of cooking and feeding people.I truly get a thrill out of serving food to people who enjoy it.I also love to read, and consume books and information ravenously.I absolutely adore a great mystery.I also would have a hard time surviving without music! I like most all music, from The Beatles, to old Blues(Robert Johnson rocks!) ,to Loreena McKennitt,and Phoebe Snow.I am currently a house wife, due to our recent move.Before that, I worked for several years with abused children in an RTC.(Residential Treatment Center.) My pet peeves are small-minded,prejudiced,mean people and wastefulness. Growing up, my Father taught us that to waste food was a sin when there are so many people in the world starving.I guess that one really stuck with me.I love to meet people with common interests,so Zmail me any time!<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif">
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