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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick) |
12 fresh sage leaves |
6 slices parma prosciutto |
6 pieces of fontina cheese 1/4 by 3/4 by 2 |
1 cup flour for dredging |
3 tablespoons olive oil |
2 tablespoons chopped shallots |
2 cups shiitake mushrooms sliced |
1/2 cup sherry wine |
1/2 cup veal stock |
1 pound spinach sauteed with garlic and oil |
Directions:
1. Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.
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