Today we will be making Stuffed Pork Tenderloin with Prosciutto, Provolone Cheese, and Asparagus. This #delicious dish will impress you, your family members, friends, and guests. Don't miss this recipe, it is sure to be a hit in your house. Join us for Episode-17 on the YaEat Cooking Channel. On the Ya'Eat Cooking Channel, we specialize in Italian and Seafood Recipes but do so much more.
PERFECT STUFFED PORK TENDERLOIN RECIPE
Servings: 8-10 | Prep Time 20 | Cooking Time - 40 mins
STUFFED PORK TENDERLOIN INGREDIENTS
2 Pork Tenderloin
8 Slices Prosciutto
8 Slices Provolone Cheese
1 Bunch Asparagus
4 oz. Extra Virgin Olive Oil
2 oz. Butter
2 Tbsp. Flour
1 cup Chicken Stock/Broth
1 cup Beef Stock/Broth
6-8 Garlic Cloves
2 Shallots
Fresh Rosemary
Fresh Parsley
1/2 cup White Wine
Salt & Pepper to taste.
Prep and Cooking Instructions
Preheat oven at 375°F
Remove Tenderloin from Package and Butterfly set aside
Smash Garlic and add to the pan with EVOO (brown and set aside)
Wash and dry Asparagus (cut of ends)
After removing Garlic add Asparagus to the pan and cook 75% (set aside to cool)
While Asparagus is cooking you can evenly pound the Pork Tenderloin
Chop up the roasted Garlic, and evenly spread across Pork Tenderloin
Add Provolone Cheese, Prosciutto, and Asparagus
Tightly roll Pork Tenderloin and tie with butcher string.
In the same pan, you will add EVOO, Fresh Rosemary, and Pork Tenderloin
Brown Pork Tenderloin on all 4 sides ( about 2 mins each side)
Lightly brown Rosemary and remove, continue to cook Pork Tenderloin
After browning Pork Tenderloin on all 4 sides, you will place it on a sheet pan and place it in the oven at 375°F for 20 mins.
While the Pork Tenderloin is in the oven you can start your sauce.
In the same pan with all the trimmings, you will slice and add Shallots with EVOO and lightly brown.
Deglaze pan with White Wine and reduce to half
Add butter and melt
Add Flour to make Roux
Mix well together and cook for 3 mins or light brown.
Slowly add Stock to the Roux and mix well together.
Add roasted Rosemary and cook the sauce for at least 15 minutes to cook out the flour.
You should have extra Stock to use to thin out the sauce if it reduces too much.
Remove Pork Tenderloin from the oven, check that internal temperature is 160°F, and cool for 10 mins.
Slice the Pork Tenderloin into ½ inch slices, and place on the place and top with sauce and Fresh Parsley.
You are done... Nice Job : )