Ingredients

The following ingredients have 2 Servings
  • 14oz (420gr) pork tenderloin
  • 2 slices Prosciutto
  • 3 medium shallot, finely chopped
  • 1/3 cup chopped, dry-cured Greek olives
  • 1/2 cup roughly chopped fresh parsley
  • 1/3 cup shredded Gruyère cheese
  • 2 tsp olive oil
  • 1 tbs sherry vinegar

Instruction

  • Heat olive oil in small skillet over medium heat.
  • Add shallots and sauté until tender and starting to brown.
  • Butterfly pork tenderloin (see notes).
  • Lay Prosciutto on one side of pork about 1/8 inch from the edge.
  • Top with sautéed shallots, olives, parsley and cheese.
  • Fold other side over and tie with kitchen string.
  • Brush with sherry vinegar, place in a small roasting pan, seam side up, and roast in 400F (200C) oven for 25 – 30 minutes, depending on size, until done.
  • Remove from oven and let rest 5 minutes.
  • Slice and serve.