| Ingredients:
|
|
1 pound Fresh Pork tenderloin
|
|
½ LB Prosciutto, thinly sliced
|
|
½ LB Mel-O-Age Provolone, sliced
|
|
½ LB Country Manor Double smoked bacon (18-22)
|
|
1/4 C Bocelli Roman Olive Oil
|
|
2 T Fresh garlic, minced
|
|
3 T Fresh basil, chopped
|
|
2 T Fresh Oregano, chopped
|
|
1 T Fresh thyme, chopped
|
|
1 T Milled cracked black pepper
|
|
Instructions:
|
|
|
|
Square off tapered end of tenderloin and butterfly lengthwise to 3 times original width.
|
|
Pound lightly to flatten.
|
|
Rub one side of meat with olive oil and garlic.
|
|
Combine herbs and sprinkle over meat evenly.
|
|
Lay prosciutto over meat covering completely.
|
|
Repeat with provolone.
|
|
Roll tightly and wrap with bacon.
|
|
Bake in a 375*F oven until bacon is crisp.
|
|
Remove and allow to rest 10 minutes prior to slicing.
|
|
Serve with Sauce Marchand de Vin. |