Pork Tenderloin Stuffed with Broccoli Rabe
- 1 pound fresh broccoli rabe
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1 dry red hot pepper, crushed
- 1 1/2 pounds pork tenderloin
- 3 slices prosciutto
- 1/2 cup white wine
- Prepare the broccoli rabe by discarding coarse leaves, trim the stems by 1/2 inch, rinse and set aside.
- Bring water to boil, cook broccoli rabe for 2 minutes and drain.
- In a frying pan, heat oil, garlic, salt and hot pepper, add broccoli rabe and cook for 2 to 3 minutes.
- Allow rabe to cool, and cut into 1-inch pieces.
- Begin to butterfly the pork tenderloin evenly.
- Lay flat on clean surface and top with 3 slices of prosciutto, then add chopped broccoli rabe.
- Start to roll the tenderloin from the bottom.
- Tie with 14-inches of butcher string making a knot.
- Grill on covered barbecue for approximately 25 to 35 minutes on medium to high flame.
- Drizzle with white wine and cook for additional 2 minutes.
- Turn occasionally to cook evenly.
broccoli rabe, extra virgin olive oil, garlic, salt, red hot pepper, pork tenderloin, white wine
Taken from www.foodnetwork.com/recipes/pork-tenderloin-stuffed-with-broccoli-rabe-recipe.html (may not work)