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The Princeton Longevity Center Recipes

Italian Stuffed Pork Tenderloin

1 pound fresh broccoli rabe
1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped
1/4 teaspoon salt
1 dry red hot pepper, crushed
10 strips of roasted red peppers

1 1/2 pounds pork tenderloin
3 slices prosciutto
1/4 lb. sliced provolone cheese


Prepare the broccoli rabe by discarding coarse leaves, trim the stems, rinse and set aside. Bring water to boil, cook broccoli rabe for 2 minutes then drain. In a frying pan, heat oil, garlic, salt and hot pepper, add broccoli rabe and cook for 2 to 3 minutes. Allow rabe to cool, and cut into 1-inch pieces.

Begin to butterfly the pork tenderloin evenly. Lay flat on clean surface and top with prosciutto, provolone cheese, and roasted red peppers.  Then add chopped broccoli rabe. Start to roll the tenderloin from the bottom. Tie with 14-inches of butcher string making a knot.

Drizzle with olive oil.  Broil for approximately 15-20 minutes.  Turn halfway through the cooking process to cook evenly.

Serves 4

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