PROSCIUTTO WRAPPED PORK ROULADE

PROSCIUTTO WRAPPED PORK ROULADE

Ingredients 

  • 6 pieces prosciutto, thinly sliced
  • 1 pork tenderloin (1 pound), cut in half, butterflied & pounded flat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces fresh spinach leaves, divided
  • 4 slices mozzarella cheese, divided
  • 1/3 cup sun-dried tomatoes, divided
  • 2 teaspoons olive oil, divided

Instructions

  1. LAY OUT 3 pieces of prosciutto on parchment, slightly overlapping one another. Place 1 pork half on the prosciutto. Repeat with the other half.
  2. SEASON the inside of the pork roulades with salt and pepper.
  3. LAYER half the amounts of spinach, cheese, and sun-dried tomatoes atop the pork tenderloin, leaving a ½-inch border on all sides.
  4. ROLL the tenderloin around the filling tightly and tie together with kitchen string to keep closed.
  5. REPEAT the process for the other pork tenderloin. Place the roulades in the fridge.
  6. Preheat
  7. BRUSH 1 teaspoon of olive oil onto each wrapped tenderloin and place the wrapped pork
  8. Set 380°F (180°C) adjust time to 9 minutes
  9. ALLOW roulades to rest for 10 minutes before slicing.
Main Course