(RECIPE FROM ANGELA BEADLE CORCORAN)
1 pork tenderloin
2 tbls. sun-dried tomato pesto
2 oz. prosciutto , thinly sliced
4 lg. leaves fresh basil
3 tbls. shredded smoked Gouda or mozzarella cheese
1 tbls veg. oil
Cut pork lengthwise in half almost but not all the way through; open like book
Spread pesto down centre of 1 side.
Lay prosciutto on pesto; top with overlapping basil leaves.
Sprinkle with cheese. fold pork over filling and secure with toothpicks or kitchen string.
In lg. ovenproof skillet, heat oil. over med-high heat, brown pork.
Transfer to 400 degree oven; roast until juices run clear and just a hint of pink remains inside, about 18 min. Transfer to cutting board, tent with foil and let stand for 5 min. remove toothpicks and slice. Yummy!
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