Saturday, August 21, 2010

Prosciutto Provolone Stuffed Pork Tenderloin




Prosciutto Provolone Stuffed Pork Tenderloin

(printable copy)


2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 small shallot , minced (about 2 tablespoons)
2 tablespoons fresh parsley leaves , finely minced
1 teaspoon sage leaves , finely minced
2 tablespoons olive oil , plus extra for oiling grate
1 pork tenderloin (1.7 lbs)
4 ounces thinly sliced prosciutto
4 ounces thinly sliced provolone
8 - 12 skewers soaked in water for 30 minutes
Ground black pepper

Method:
Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Following illustrations below, butterfly and pound tenderloin into rough rectangle. Spread herb mixture evenly over surface of pork. Lay prosciutto evenly over loin, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll pork into tight log and place on cutting board seam-side down.

Starting ½ inch from end of rolled tenderloin, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath tenderloin. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied tenderloin 90 degrees so seam is facing you. Skewer beef directly through outermost flap of loin near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.





Layer on the herbs first.



Next the prosciutto and provolone.



Roll up like a cinnamon roll.



This is the tricky part. First tie butchers twine about 1" apart starting at both ends and ending in the middle. Next put skewers thru the twine and cut in between them to make your pinwheels.



The should look like meat lollipops.




The provolone melts out a bit and forms a nice crust on the outside of the pinwheel.



I don't know if you can tell but they were super moist.



We served with garlic mashed potatoes and a citrus poppyseed salad.

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