Stuffed Boneless Pork Tenderloin

Ingredients 

3 -4 pound of boneless pork loin 

5 slices of proscuitto cut into strips 

1 10oz. frozen chopped spinach 

thawed 

3 tablespoons of olive oil 

3 cloves of chopped garlic 

½ red bell pepper chopped 

1 small onion chopped 

1 small onion sliced 

¼ cup of dried breadcrumbs 

1/3 cup of grated cheese 

¾ cup of sliced mushrooms 

Chicken broth/white wine 

1/3 cup of butter 

Salt and pepper 

Directions

Saute garlic, onions and red pepper in olive oil for about 2 minutes, then season with salt and pepper. 

Add slices of proscuitto and spinach and cook for another 2 minutes. Remove from stove and add breadcrumbs and cheese. Let cool for a few minutes. 

In the meantime, carefully slit pork all the way through with a sharp knife. 

Put the mixture in a plastic bag and slice the corner. 

Put the opening inside of the meat and pipe through. You might have to do both ends. 

Put meat in a baking dish and put a slit in the  top of meat and put a piece of garlic in each slit. 

Pour chicken broth on top of meat with a little white wine. 

Place onion slices and mushrooms in the broth. 

Add pats of butter on top of roast and season with salt and pepper. 

Bake or roast on 400 degrees for 1 ½ hours basting often.