User Guide

PROSCIUTTO-

WRAPPED

PORK ROULADE

6 pieces prosciutto, thinly sliced

1 pork tenderloin (1 pound), cut in half, butteried & pounded at

1 teaspoon salt

½ teaspoon black pepper

8 ounces fresh spinach leaves, divided

4 slices mozzarella cheese, divided

1/3 cup sun-dried tomatoes, divided

2 teaspoons olive oil, divided

Ingredients

LAY OUT 3 pieces of prosciutto on parchment, slightly overlapping

one another. Place 1 pork half on the prosciutto. Repeat with the

other half.

SEASON the inside of the pork roulades with salt and pepper.

LAYER half the amounts of spinach, cheese, and sun-dried tomatoes

atop the pork tenderloin, leaving a ½-inch border on all sides.

ROLL the tenderloin around the lling tightly and tie together with

kitchen string to keep closed.

REPEAT the process for the other pork tenderloin. Place the roulades

in the fridge.

Preheat

BRUSH 1 teaspoon of olive oil onto each wrapped tenderloin and

place the wrapped pork

Set 380°F (180°C) adjust time to 9 minutes

ALLOW roulades to rest for 10 minutes before slicing.

Instructions