Recipe courtesy of Eleanora Scarpetta
Pork Tenderloin Stuffed with Broccoli Rabe
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 42
- Cholesterol
- 118
- Sodium
- 578
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
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
- 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.
- 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.
- 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.