It is funny how some of the easiest meals to fix become the fanciest looking and sometimes best tasting. Last night I just wanted to do something easy to get rid of some left overs. Pork tenderloin, some slices of prosciutto, some aged Gouda, and various vegetables.
The dish came out very nice, the flavors worked better than expected and the crispy prosciutto stole the show.
The only hard part here for beginners is the slicing of the meat. Take the tenderloin and cut a slit in it lengthwise. The cut should go deep, leaving about 1/4 inch thickness uncut. Now open the pork like a book. With the knife as parallel to the board as possible cut one side of the pork. Essentially you are spiralling around, always leaving 1/4 inch against the board. Keep unfolding until you get to the end of the one side. Then continue with the other. It sounds hard, but with practice you can do the whole process in about a minute.
Ingredients:
1 small pork tenderloin
about 2 cups of sorrel leaves (arugula or spinach will work)
1/4 cup diced onion
1/4 cup grated aged Gouda (or other hard cheese)
6-8 paper thin slices of prosciutto
Pepper to taste
Directions:
1. Preheat oven to 375F. Cut the tenderloin into a 1/4 inch sheet.
2. Layer the sorrel, onions, and cheese on top of the sheet.
3. Roll the pork tightly. Season with ground pepper.
4. Wrap in prosciutto and place in an oven safe dish.
5. Place in oven and cook at 375F for 45 minutes.
6. Remove from oven and let rest for at least 5 minutes. Cutting too soon will cause the juice to run everywhere, leaving the pork dry.
7. Slice and serve immediately. Served here with turnip root and greens as well as fried potato wedges.
