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Pork Tenderloin Italiano

5.0(5)

A pork tenderloin, stuffed with an olive, parmesan, and sun dried tomato filling, wrapped in prosciutto, and cooked to perfection. Need I say more?

by Berts Kitchen Witch·published 2007-03-30

Pork

Servings

4 serving(s)

Total time

1h 5m

prep 25 min

Calories / serving

310 kcal

Ingredients (8)

serves

Instructions (14 steps)

01Preheat the oven to 375 degrees.
02Spray a roasting pan with cooking spray lightly.
03Slice the pork tenderloin lengthwise down the center taking care NOT to cut all the way through.
04Open out the pork, and season all over with salt, and black pepper to taste.
05Lay the washed basil leaves, end to end, down through the middle of the cut in the pork.

06Mix together, the sun-dried tomato paste, the chopped black olives, the minced garlic, and the grated parmesan, in a bowl.

07Spread the resulting paste evenly, over the basil leaves, across the whole length of the center of the tenderloin.

08Press the tenderloin back together.

09Lay the prosciutto slices, side by side, with the edges overlapping by about 1/2 an inch.

10Place the whole stuffed tenderloin along one edge of the prosciutto, and roll, wrapping the prosciutto completely around the tenderloin.

11Place the tenderloin, seam side down in the roasting pan.

12Brush over all with olive oil.

13Bake at 375, for 30-40 minutes, until cooked through.

14Let stand for 10 minutes before slicing.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.