Recipe of the Week: Herb And Pecorino Stuffed Pork Tenderloin Wrapped In Prosciutto
Sanibel summers are hot and muggy with rain showers rolling in during the afternoon hours. I love this time of the year when the island is sleeping and you can drive anywhere in no time and restaurants welcome you with open arms. This is the time of the year when my grandchildren come to visit and we enjoy spending time at the beach and exploring the island. If you want to prepare dinner in no time for family to enjoy, this recipe is perfect. Serves eight to 10. (Chef tip: Serve the pork roast with a mixed salad and crusty Italian bread.)
1 package of pork tenderloin (two pieces)
1 small shallot, minced
3 tablespoons butter
Chicken stock, as needed, up to 1/2 cup
1/2 cup assorted chopped herbs (parsley, thyme, rosemary, sage, chives)
3 cups dried bread cubes or store bought croutons
2 cloves garlic, minced
1/2 cup parmesan cheese
2 tablespoon olive oil
Salt and pepper, to taste
Place pork tenderloin on cutting board. Trim any silverskin and fat from tenderloins. Cut lengthwise down the tenderloin, but do not cut completely through. Open tenderloin flat like a book onto a cutting board and cover with plastic wrap. Pound with a meat mallet until tenderloin is flattened. Salt and pepper the tenderloin.
Melt butter in a skillet. Saute shallots until translucent, approximately three minutes; add herbs and garlic and stir to combine. Turn off heat. Add croutons and cheese. Stir, adding chicken stock if needed to moisten. Allow to cool. Spread evenly over tenderloins. Roll tenderloin, wrap with slices of prosciutto and secure with kitchen string at 1-inch intervals. Season outside of pork with salt and pepper. Brush with olive oil.
Heat the grill to medium and a large skillet until very hot and sear outside of pork tenderloin until browned on all sides. Transfer to the oven and roast in a preheated 400°F oven until the internal temperature reaches 145°F. Remove from the oven and rest for 10 minutes covered with foil. Slice pork into 1-inch slices to serve, and serve with salad.