Proscuitto Pork Tenderloin With Goat Cheese

• 1 lean Pork Tenderloin
• Fresh basil leaves
• Chevre or Goat Cheese
• marinated Sun dried tomatoes
• 8-10 thinly sliced prosciutto
• virgin olive oil
• salt and pepper

1. Preheat oven 375
2. Wash and trim away the excess membrane from the tenderloin.
3. Slice tenderloin end to end but not completely through so it fillets open. Season the inside with salt and pepper.
4. Wash the basil leaves and layer down the middle of the tenderloin.
5. Soften the goat cheese at room temp and mix in sun dried tomatoes to form a paste. Spread on top of the basil leaves
6. Fold the tenderloin closed and wrap with the prosciutto ham until the tenderloin is covered.
7. Brush olive oil around the tenderloin and season with salt and pepper.
8. With seamside down, place on a rack in a roasting pan.
9. Bake at 375 degrees for 35 minutes. Let stand for 15 minutes. Slice thinly to serve with your favorite relishes and colored peppers. Risotto and pasta is a wonderful first course to this tender dish.

lean pork tenderloin, fresh basil, chevre, tomatoes, virgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/proscuitto-pork-tenderloin-with-goat-cheese-1208278 (may not work)