Stuffed Pork Tenderloin

Published July 20, 2012

2 whole pork tenderloins

3-4 garlic cloves, minced

1 large bunch fresh spinach, washed

1/3 cup toasted pine nuts

4 ounces asiago cheese, cubed

1 large egg, beaten

6 think slices of prosciutto, chipped

kitchen string to tie the meat

1 large carrot

1 large yellow onion

½ bunch fresh parsley

½ cup beef stock

1/3 cup brandy


Butterfly the pork and flatten it slightly

Steam spinach and squeeze dry. Chop finely. Pour about 2T olive oil in pan, add garlic and chopped spinach and sauté a few minutes just to cook the garlic and remove any excess water from the spinach. Add a touch o ground pepper. Cool and set aside.

In a bowl, combine spinach mixture, pine nuts, cheese prosciutto and beaten egg. Stir to combine. Place mixture in center of the butterflied pork and tie up at intervals with kitchen string.

Heat the pan to med. High, add a little olive oil, and sear the tenderloins on all sides. Transfer to a shallow roasting pan. Place carrots, onions, and parsley around pork and roast at 375 deg. For about 30 to 40 minutes.

Remove to a serving tray, remove and discard the carrot, onion and parsley. Deglaze the pan with the beef stock and brandy, scraping up browned bits from the bottom of the pan.

Slice the pork into medallions and ladle a spoonful of pan drippings over top.

Serves 6 to 8