2 pork tenderloins
pesto
6 slices of provolone cheese
10-12 slices pancetta
1. Slit tenderloins lengthwise, creating a generous size pocket
2. Smear a generous amount of pesto in pocket, and then place half-slices of cheese on top, & push down into pocket
3. Lay pancetta along the length of tenderloin and pull pocket closed, tying in several places with cotton twine to hold together
4. Place in baking dish and bake 25 min. @ 400 degrees; Check with meat thermometer before removing from oven
(I cooked 3 tenderloins in same dish and it too approx. 40 min.
3 comments:
This dinner is FANTASTIC!! We had it last Sunday night and I've got a tenderloin in my fridge... planning to make it this week!
This sounds sooo yummy. I wish we didn't have lactose intolerance problems in our family...there are so many yummy recipes with cheeses.
Just made this for dinner tonight and it was a big hit! (Again!) Thanks for the recipe! :)
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