Pork Rolls With Sun Dried Tomatoes And Prosciutto Recipes

SUN-DRIED TOMATO PESTO-STUFFED PORK

Steps:

• Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
• Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
• In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
• Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
• Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.

ITALIAN PORK TENDERLOIN

Steps:

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

STUFFED PORK TENDERLOIN - WITH SPINACH, PROSCIUTTO AND PROVOLONE

Steps:

• Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.

PORK ROLLS WITH SUN- DRIED TOMATOES AND PROSCIUTTO

Steps:

• Cut each pork tenderloin crosswise, on the bias, into six equal slices-twelve slices in all. Pound each piece of pork to an even thickness of about 1/2 inch, using a meat mallet. Season the pork on both sides with the salt.
• Lay the pork slices flat on your work surface, and evenly place the sliced sun-dried tomatoes on top. Layer on the sliced prosciutto, cutting or tearing it to fit on the pork slices without draping over the sides. Roll up the pork lengthwise, enclosing the filling, and secure with toothpicks.
• Melt the butter and the oil in a large skillet over medium-high heat. Pour the flour onto a plate. Dredge the pork rolls lightly in the flour, tapping off the excess. Sear the pork in the skillet on all sides, about 8 to 10 minutes in all, then push the pork to one side of the pan and toss in the sage leaves. Once the sage is sizzling, add the mushrooms, and cook until they are starting to brown, about 3 to 4 minutes. Redistribute the pork rolls evenly in the pan with the mushrooms, then cover the skillet and lower the heat. Simmer until the mushrooms have given off their juices and the pork is tender, about 10 to 12 minutes.