You know those meals you cook that just come together perfectly. You don't use a recipe, you just use what's on hand and, feeling inspired, you mix and cook something wonderful. Often it can't be duplicated. Well I made this kind of dinner yesterday. I butterflied a pork tenderloin and pounded it to an even thinness. I seasoned lightly with S&p and covered all but the outer inch with prosciutto, then a layer of aged provolone. I sprinked this lightly with finely chopped fresh rosemary and rolled it up and sealed it shut with chicken trussing metal skewers. Then i rolled it in egg wash and then in almond meal that I seasoned with seasoning salt and a little garlic salt. I fried in half an inch of oil for one minute on each of four sides. Then into a baking dish and baked it until done. The time depends on the size. The one I had was small (12 ounces) and was done in 30 to 35 minutes. internal temp of 145. When sliced it oozed the cheese and i dipped my broccoli in it. It was really good and really so few ingredients that even I remembered them.

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Oooohhhh! It sounds wonderful! Like a gallantine of pork?

Pork tenderloin is one of my favorite cuts these days - it's so versatile, tender and tasty. It never would have occurred to me to flatten and roll it. I bet it would be beautiful as a cold dish, sliced in rounds and arranged on a platter with cornichons and a dab of mustard. The concentric circles of cheese and meat would be very striking. Your dish sounds just smashing!

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~~~Teelbee
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YUM YUM YUM! That sounds wonderful!

I bet adding a layer of squeezed-til-dry cooked spinach would be very eye-catching too and maybe keep the cheese from oozing out....

I love pork tenderloin too, we eat it fairly often in a huge variety of ways.

THE OTHER WHITE MEAT! LOL!

Char

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Oh Rob, that sounds marvelous!!!!

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BC
LC Since 1998
Highest Weight 172
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Ohhhhh, I almost bought a pork tenderloin at the grocery the other day. Now I think I will!!!! Yummers, Rob...thanks for sharing this one
Or, I could hop the next jet to Noooorth Carrrrolina and help ya eat the leftovers...

Shell

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Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

Teelbee - I agree it would look great sliced on a plate. Cornichons, hmm where do i get those?

Charski - Great minds think alike. After i made this recipe I thought hmmm, maybe some spinach next time.

BC - It was Mahvelous!

Shelley - What leftovers?

There are probably a lot an individual cook can do to change this. Different seasonings, different fillers. Even a different ground nut. Ground hazelnuts might be good.

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well, ratzzzz.....LOL......

Shell

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Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

How about PISTACHIOS? Coarsely ground....

Oh man Rob, you are working up to a real gourmet recipe here! LOL!!

I was also thinking - with the prosciutto and provolone maybe some fresh basil leaves instead of spinach??

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Pistacchios sound good. So does basil.

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Well, Rob, you little Italian chef, you!!! :cook:

That sounds terrific!

I'm thinking...maybe Char's fresh basil idea, with a few little bits of sundried tomato...?

Suddenly, I'm hungry.

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Sounds Yummy!

Thanks, Rob.

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Chornichons are those tiny, intensely flavored pickles - usually just a bit over an inch long and about 1/3 inch in diameter. They are not so hard to find - many supermarkets carry them. Any market with any gourmet pretentions at all should certainly have cornichons!

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

I was thinking the same thing... very Itilian sounding... reminds me of a roladan... usualy made w/ veal or chicken... layerd the way you said... cheese (of likeing... usualy prov. and either spinich or basil and prechuta... i did the chicken one useing spinich one one 1/2 BASIL on other 1/2 then served up 1/2 a slice of each.. YUMMIE... BEST OF BOTH WOORLDS..

VERY Good idea w/ pork.. wish my DH would eat more pork... :(

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Hmm, sundried tomatoes - does sound good.
Thanks Teelbee. I knew what cornichons were from having them at restaurants but I've never seen them on a store shelf. But then I haven't looked very hard.
Gilley - pork Tenderloin is so unlike all other cuts of pork that your husband might not even realize that's what he's eating. I often make pork parmesan with pork tenderloin.

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I made it again last night with the basil and sundried tomatoes. I bought the better prosciutto at $25 a pound rather than the "cheap" stuff at $14. LOL It tasted great but I made a major error. I got clever. I figured to save time at dinner I'd butterfly the pork and stuff it, coat with seasoned almond meal and fry in the oil as specified in my original post. Then refrigerated it. That way I figured I would only have to bake it at dinner time. Well two things happened. first The meat came out tough. second the coating was soggy instead of crispy. But the prosciutto was excellent. I watched the deli guy slicing off the green mold from the whole prosciutto de Parma, so you know it's good!

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