Double P Stuffed Pork Tenderloin (Parmesan, Prosciutto)

Note: I included amounts of salt, pepper, and olive oil in this recipe because the system makes you, but I don’t actually measure these ingredients when sprinkling them on the pork.

Preheat oven to 350 degrees F. Using a very sharp knife, clean pork by removing silver skin and cutting away visible fat; butterfly the tenderloin. Top the tenderloin with a small piece of plastic wrap and, using a meat mallat, flatten the pork to about 1/2″ thick. Baste the tenderloin with a small amount of oil. Sprinkle generously with salt and black pepper. Top the flattened pork with a layer of prosciutto, followed by a layer of parmesan cheese chunks. Roll up jelly-roll style and secure using butcher’s twine around tenderloin at about 1″ intervals. You can also use toothpicks to secure the tenderloin closed, as I did since I was out of twine at the time.

In a large, ovenproof stainless steel skillet (do not use non-stick as you will not get a good sear) over medium-high heat, sear the pork tenderloin on all sides. Place the seared pork in the oven and bake until the internal temperature reaches 150 F, or about 20 minutes. Remove the pork from the skillet and place on a plate or platter; cover with foil.

Using the same skillet over medium-high heat, pour the chicken broth into the pan, scraping the bottom to remove the bits stuck on the bottom (this is called “deglazing” the pan), add the butter and cream. Simmer for a short while, allowing the sauce to thicken slightly. Return the pork to the pan and keep warm until ready to serve.

Note: You may not use the entire package of proscuitto. I covered my pork tenderloin in the proscuitto and had a little leftover.