Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, February 09, 2008

Sorrel-Stuffed Pork Tenderloin

Ingredients for 4:

1 lb pork tenderloin
0.5 tsp celery salt
0.5 tsp garlic powder
0.5 tsp fresh ground black pepper
4 slices provolone (or other) cheese
2 cups fresh baby sorrel (or spinach)
2 thin slices deli ham


Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap, and latten to 1/4-inch thickness. Remove plastic wrap; sprinkle pork with celery salt, garlic powder and ground pepper. Layer with the cheese, sorrel or spinach, and ham. Press down gently.
Roll up jelly-roll style, starting with a long side. Tie the roast with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.
Bake, uncovered, at 425° for 25-30 minutes. Let stand for 10 minutes before slicing.
Slice, and serve with your favorite garnish.


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