I used a pork loin (not tenderloin) that I made into a flat piece by cutting down the middle then making a v cut on either side of the center cut and cutting parallel to the surface. The cooking time was a little longer, but suprisingly not that much longer ( I used a meat thermometor to determine when to remove.) I don't know if this was because I used a bigger piece of meat, but after the roast cooked and I cut into it, it was as if the cheese had dissappered, I guess it just melted into the meat? So keep that in mind and maybe add an extra layer of cheese. I only had celery seed so I used and that and a little regular table salt. I particulary liked the celery flavor. This makes such a lovely presentation as well as being a delicious piece of meat.
I did this recipe a little bit differently but it turned out great! Instead of just cooking it in the oven, I browned the outside of the tenderloin (after I stuffed it) in olive oil before putting it in the oven at 375 degrees. I left it in for 25 minutes and it was delicious! This was a great recipe.
This recipe was wonderful, my kids even ate it. I was having trouble finding it again in my TOH magazines so I was very happy to find it here.
Holy Cow! This recipe was delicious! I didn't have provolone so used parmesan and also laid some whole green onions in too. It was so flavorful and moist-I will definitely make this again! Thanks Culinaryexplorer
This is so delicious!! The pork is so tender and juicy, and the ham and provolone add a nice taste to the pork. I have made this many times, and will continue to do so. Also, it is so easy!! It takes virtually no time to prepare. Very easy. It looks super fancy too!!
Oh, now see this was a marvelous way to serve a pork tenderloin. Easy enough to make for just the two of us, but would be elegant for guests as well. I did wilt my spinach and season with salt and pepper prior to adding to the flat tenderloin. Marvelous taste and elegant way to prepare. Thank you!