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

1. Prepare the broccoli rabe by discarding coarse leaves, trim the stems by 1/2 inch, rinse and set aside.
2. Bring water to boil, cook broccoli rabe for 2 minutes and drain.
3. In a frying pan, heat oil, garlic, salt and hot pepper, add broccoli rabe and cook for 2 to 3 minutes.
4. Allow rabe to cool, and cut into 1-inch pieces.
5. Begin to butterfly the pork tenderloin evenly.
6. Lay flat on clean surface and top with 3 slices of prosciutto, then add chopped broccoli rabe.
7. Start to roll the tenderloin from the bottom.
8. Tie with 14-inches of butcher string making a knot.
9. Grill on covered barbecue for approximately 25 to 35 minutes on medium to high flame.
10. Drizzle with white wine and cook for additional 2 minutes.
11. 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)