Stuffed Pork with Prosciutto
My local grocery store had pork tenderloins on sale this week so I picked up a couple. I put one in my freezer and the other I made into this tasty creation!
1 lb pork tenderloin, trimmed
salt & pepper, to taste
small handful or fresh basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons sun-dried tomato paste
-alternatively, you could take 2 tablespoons of sun dried tomatoes and puree it in a food processor
6 thin slices of prosciutto
1 tablespoon olive oil
1/3 cup pitted black olives
3 garlic cloves, peeled
4 tablespoons olive oil
Preheat the oven to 375 degrees F. Slice the pork lengthwise down the center, but do not cut all the way through. Spread the pork open and season the inside with salt and pepper.
Arrange the basil leaves along the center of the pork. Mix the cheese and sun-dried tomato paste together and spread over the basil leaves.
Press the pork back together. Wrap the prosciutto around the pork to cover. Place on a rack in a roasting pan, seam-side down. Brush with olive oil. Bake in the oven for 35-40 minutes or until cooked through. Let stand for 10 minutes.
Now make the olive paste: Place the olives, garlic and oil in a food processor until smooth.
Slice the pork and serve with the olive paste.
Nutrition Facts: 427 calories, 34g fat, .2g carbohydrates, Protein 31g