Roasted Pork Loin Stuffed With Spinach, Pine Nuts, Proscuitto & Fontina Cheese

Big Pork

This takes some time…but it is truly amazing.  Wonderful with polenta or roasted garlic whipped potatoes.

Fresh spinach, blanched and finely chopped in a food processor
1/4 cup good olive oil
1 clove of garlic, peeled and diced
1/4 teaspoon of red pepper flakes
S&P to taste
2 tablespoons of finely chopped sun-dried tomotoes (best if not in oil)
3 lb pork tenderloin
4 thin slices of quality prosciutto
6 slices of Fontina chees
2 tablespoons of toasted pine nuts
1/2 tablespoon of fresh rosemary, chopped
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh flat-leaf Italian parsley, chopped
1 tablespoon of diced shallot
1/4 cup of good dry white wine
1 cup of homemade marina sauce
1/2 cup of homemade chicken stock
1/2 cup of homemade brown sauce (recipe to come)
 
1. Saute the blanched, chopped spinach in the olive oil with the garlic and red pepper flakes. Season with S&P.  Add sun dried tomatoes. Cook for about 3 minutes.  Transfer to bowl and set aside.
 
2. Preheat oven to 375 F.
 
3. Butterfly the pork tenderloin by cutting it down the center lengthwise without cutting all the way through.  Open the tenderloin like a book.  Use a mallet (or anything blunt), and flatten the tenderloin so its a about a 1/4 inch thick.  It should be about 12 inches long.  Cutting open a big plastic freezer baggie and placing over the meat before pounding makes this easy.
 
4.  Place the meat lengthwise on your counter and season with S&P.  Layer prosciutto first, leaving about an inch border from the sides. Then place the cheese, then the spinach mixture, then the roasted pine nuts.
 
5.  Here’s where it gets fun.  Fold the ends in, 2 inches toward the center and then roll the meat into a tight roll.  Tie it tightly with kitchen twine.
 
6.  Rub the rosemary into the pork.  Season again with S&P.
 
7. In a large saute pan, heat 2 T of olive oil over medium high heat.  Add the filet.  Cook it, occassionally turning, for about 10 to 13 minutes, or until it is a nice, dark, golden brown on all sides.
 
8.  Transfer the meat to a casserole dish and roast in tin the oven for about 12 minutes, or until a meat thermometer registers 155 F.  Remove it from the pan and set it aside, cover with foil.
 
9.  Pour off all but about 1 T of fat from the saute pan.  Heat the pan over medium-high heat. Add the basil, parsley, and shallots to the pan.  Cook, stirring for about 2 minutes.  Add the wine and increase heat to high, cook for about another minute.  Add the marinara, chicken stock and brown sauce and season with S&P.  Bring it to a boil and cook it for about 4 minutes.
 
10.  Remove the string from the pork roll and cut it inot 1/2 inch slices.  Place pork slices over cooked polenta or whipped roasted garlic potatoes.  Ladle the sauce over the top.  Serve with remaining sauce.

 

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