"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pork Tenderloin stuffed with Proscuitto Recipe

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This recipe for Pork Tenderloin stuffed with Proscuitto, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nettie Angotti
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb piece of lean pork tenderloin
small bunch of fresh basil leaves
1 tube or 3 oz of sundried tomato paste
2 tbsp freshly grately Parmesen
6 thin slices of proscuitto
1 tbsp olive oil
salt and pepper


Olive paste
2/3 cup pitted black olives
4 tbsp olive oil
2 garlic cloves peeled

Directions:
Directions:
Slice pork tenderloin lenghwise down the middle taking care not to cut all the way through

Open out the pork and season the inside. Lay the basil leaves down the center. Mix the cheese and sun-dried tomoato paste together and spread on top of the basil.

Press the pork back together. Wrap the proscuitto around the pork, overlapping to cover. Place on a rack in a roasting pan, seamside down and brush with olive oil. Bake in a preheated over 375 for 30 - 40 minutes depending on thickness until cooked through. Allow to stand for 10 minutes.

For the olive paste, place all the ingredients in a blender or food processor and blend until smooth. Alternatively, for a coarser paste, finely chop the olvies and garlic and mix with the oil.

Drain the cooked pork and slice thinly to serve, accompanied with the olive paste and salad.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
It looks very fancy and tastes great. Very easy

 

 

 

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