Prosciutto Pesto Pork

Author: Canadian Living

A pork tenderloin is just the right size for two – and this lovely stuffed version is ideal for sharing with someone special. Serve with Roasted Cherry Tomatoes for Two and Pine Nut Pilaf For Two.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 1 pork tenderloin (about 12 oz/375 g)
  • 2 tablespoons sun-dried tomato pesto
  • 2 oz prosciutto thinly sliced
  • 4 fresh basil leaves
  • 3 tablespoons shredded smoked Gouda cheese
  • 3 tablespoons shredded mozzarella cheese
  • 1 tablespoon vegetable oil

Method

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; secure with toothpicks or kitchen string.

In large ovenproof skillet, heat oil over medium-high heat; brown pork. Transfer skillet to 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 18 minutes.

Transfer to cutting board; tent with foil and let stand for 5 minutes. Remove toothpicks and slice.


Nutritional facts Per serving: about

  • Sodium 682 mg
  • Protein 50 g
  • Calories 384.0
  • Total fat 18 g
  • Cholesterol 119 mg
  • Saturated fat 5 g
  • Total carbohydrate 3 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Prosciutto Pesto Pork

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