Recipe by Bert's Kitchen Witch
A pork tenderloin, stuffed with an olive, parmesan, and sun dried tomato filling, wrapped in prosciutto, and cooked to perfection. Need I say more?
Top Review by Dr Nick
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.
- 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 See How It's Made
- 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.