Pork Tenderloin Stuffed with Blue Cheese, Spinach, and Prosciutto with Reduced Balsamic and Port Wine Sauce
Pork Tenderloin
1pk. Pork Tenderloin
1⁄2 # Spinach
4 Pieces Shaved Prosciutto
3⁄4 c. Crumbled Blue Cheese
Salt and Pepper
Butcher string for tying
2T. Olive Oil
METHOD: Remove silver skin from pork tenderloins. With a sharp knife butterfly the pork tenderloins and continue to slice the roll making cuts parallel to the cutting board so that the pork is one even flat piece.
Sauté the spinach until it begins to wilt in a little oil, salt and pepper. Remove from heat. When the spinach is cool enough to handle spread it out over the pork. Layer the prosciutto followed by the cheese. Season with salt and pepper. Roll the tenderloin back into its natural shape and tie with butcher twine to secure.
On a hot grill cook the pork 8-10 minutes until all sides have nice color. Allow to rest 10 minutes before cutting or all the juices will run out. Cut the pork in thin slices and drizzle with balsamic port sauce.
Balsamic Port Sauce
2c. Balsamic
2c. Port Wine
METHOD: Combine the port and balsamic in a small sauce pot and reduce until it is almost syrup consistency. Keep warm until ready to use.