| Ingredients:
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1 T Bocelli Canola and Extra Virgin Olive Oil
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1 tsp Natural Pak Chopped Garlic in Oil
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10 ozs. Spinach, clipped and cleaned
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1-2 T Capers
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2 T Pine Nuts
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2 each Pork Tenderloin, 1 # each, trimmed, split, pounded
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1 each Red Pepper, large, roasted, peeled, seeded
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1-2 C San Marco Pesto Sauce ***
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2 T Fontina Cheese, grated
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As Needed Baker Boy All Purpose Flour
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3 Eggs, beaten with 6 T Water
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As Needed Breadcrumbs, fresh
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As Needed Bocelli Canola and Extra Virgin Olive Oil
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Instructions:
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Heat the oil in a sauté pan and add the garlic, spinach, capers and pine nuts - cook for 2-3 minutes.
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Cut roasted red peppers into strips.
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Pre-heat oven to 400 *F.
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Lay pounded pork tenderloin out flat; season with salt and pepper.
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Spread pesto sauce to completely cover seasoned side of pork.
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Evenly distribute the spinach mix over the pesto covered pork, sprinkle with the Fontina and pepper strips.
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Roll tenderloin up, flour well; pass through egg wash and breadcrumbs to bread.
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Brown in oil over medium heat - do not burn.
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Place in oven for 15-20 minutes.
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Serve with basil demi-glace.
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(*** NOTE: San Marco Fire Roasted Red Pepper Pesto may be used as substitute to this selection)
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YIELD: 4 - portion |