Recipe courtesy of Eleanora Scarpetta

Pork Tenderloin Stuffed with Broccoli Rabe

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

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

1 1/2 pounds pork tenderloin

3 slices prosciutto

1/2 cup white wine

Directions

  1. Prepare the broccoli rabe by discarding coarse leaves, trim the stems by 1/2 inch, rinse and set aside. Bring water to boil, cook broccoli rabe for 2 minutes and 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.
  2. Begin to butterfly the pork tenderloin evenly. Lay flat on clean surface and top with 3 slices of prosciutto, then add chopped broccoli rabe. Start to roll the tenderloin from the bottom. Tie with 14-inches of butcher string making a knot.
  3. Grill on covered barbecue for approximately 25 to 35 minutes on medium to high flame. Drizzle with white wine and cook for additional 2 minutes. Turn occasionally to cook evenly.