Every Sunday I make a big Italian-American dish. Well mostly every Sunday. This Sunday? I fell asleep on the couch! Ahh the luxury! Thank goodness for Monday! I thought of this dish because of the "famous" roasted pork sandwich in Philly. Everyone raves about this sandwich. If you ask me I could take it or leave it, unless I make it myself. However I'm willing to try the sandwich again at a different place.
2 Pork Tenderloins
1 head broccoli rabe or baby broccoli
Sliced Provolone Cheese, Sharp is better
Sliced Prosciutto, if it's too pricey for you ask your deli guy to slice up some ham super thin
Pecorino Romano cheese I love Locatelli
2 cloves of fresh garlic
red pepper flakes (optional, although if you can stand a little I highly recommend it)
Red skinned potatoes
Fresh Rosemary
Salt & Pepper to taste.
Preheat oven to 350
Usually one package contains two tenderloins. I popped one in the big pot of gravy to cook for two hours. It's up to you what you want to do with both. You can make them both or freeze one.
For the broccoli rabe, you want to boil it a good 3-4 minutes. Drain, let cool and cut into bite size pieces.
Saute the garlic and red pepper flakes until nice and golden. Mix that in with the broccoli rabe.
Lay down kitchen string on your surface. About 4 to five pieces, depending on how big your tenderloin is. Lay your tenderloin down on top of the string. You then want to butterfly the pork tenderloin. Make sure it's nice and flat. First layer you want to put down is the prosciutto, 3-4 slices will do depending on how big the tenderloin is. Next layer in the cheese. Finally the broccoli rabe/garlic mixture. Some pecorino romano cheese, rosemary if desired and your done. Roll the tenderloin nice and tight, and then tie the strings really well.
For the potatoes, cut up 4-5 red skinned potatoes, leaving skin on, toss well with salt/pepper and fresh rosemary. Bake along w/the tenderloin. Carefully turning about half way through.
Brown the tenderloin on each side.
Bake for about 35-40 minutes or until temp reaches 165-170 degrees. Let rest ten minutes, slice up and serve.
Enjoy! Stay tuned for the next recipe, I'll show you what you can do with the left overs!
Copyright © 2012 Salvo-lutions by, Dana Salvo
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