Stuffed Pork Tenderloin - With Spinach, Prosciutto and Provolone
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 1 pork tenderloin, about 10 oz
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 4 slices prosciutto
- 4 slices provolone cheese
- 1⁄2 cup spinach, chopped
- 2 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon olive oil
directions
- Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.
Reviews
-
I made this and after it had cooked, I realized that I had left out the sun-dried tomatoes! However, it was delicious, but it was done after about 50 minutes. I feel that if I had cooked it for 1 hour and 15 minutes, it would have been dried out. Still it is a keeper and I fully intend to cook it again and again, hopefully remembering the sun-dried tomatoes :) Thanks Jb Tyler, TX!
RECIPE SUBMITTED BY
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