Pork Tenderloin Italiano

READY IN: 1hr 5mins




  • 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.