The Princeton Longevity Center Recipes
Italian Stuffed Pork Tenderloin
pound fresh broccoli rabe
1/4 cup extra virgin
3 cloves garlic, finely
1/4 teaspoon salt
1 dry red hot pepper,
10 strips of roasted red peppers
1 1/2 pounds pork
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.
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