Involtini di Maialle

• 1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick)
• 12 fresh sage leaves
• 6 slices Parma prosciutto
• 6 pieces of fontina Cheese 1/4 by 3/4 by 2
• 1 cup flour for dredging
• 3 tablespoons olive oil
• 2 tablespoons chopped shallots
• 2 cups shiitake mushrooms sliced
• 1/2 cup sherry wine
• 1/2 cup veal stock
• 1 pound spinach Sauteed with garlic and oil

1. Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese.
2. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside.
3. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced.
4. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.

pork tenderloin, sage, parma prosciutto, fontina cheese, flour, olive oil, shallots, shiitake mushrooms, sherry wine, veal stock, garlic

Taken from www.foodnetwork.com/recipes/involtini-di-maialle-recipe.html (may not work)