Best Pork Rolls With Sun Dried Tomatoes And Prosciutto Recipes

ITALIAN PORK TENDERLOIN

Italian Pork Tenderloin image

Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.

Provided by ANNACOYNE

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
¼ cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
¼ cup chopped onion
1 ½ pounds pork tenderloin, cut into 1/2 inch strips
½ cup chicken broth
½ cup heavy cream
¼ teaspoon salt
½ teaspoon ground black pepper

Steps:

Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 g

STUFFED PORK TENDERLOIN - WITH SPINACH, PROSCIUTTO AND PROVOLONE

Stuffed Pork Tenderloin - With Spinach, Prosciutto and Provolone image

Stuffed pork tenderloin, so juicy and tender! This has a wonderful flavor, all blending together to make the perfect stuffed tenderloin. It will look like you have been working in the kitchen for hours, this has such a beautiful presentation. Serve with s'mashed garlic potatoes and a green salad.

Provided by Jb Tyler

Categories Pork

Time 1h35m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 pork tenderloin, about 10 oz
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 garlic clove, minced
4 slices prosciutto
4 slices provolone cheese
1/2 cup spinach, chopped
2 tablespoons sun-dried tomatoes, chopped
1 teaspoon olive oil

Steps:

Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.

PORK ROLLS WITH SUN- DRIED TOMATOES AND PROSCIUTTO

Pork Rolls with Sun- Dried Tomatoes and Prosciutto image

Categories Pork Tomato Side Prosciutto Simmer

Yield serves 6

Number Of Ingredients 9

Ingredients

2 pork tenderloins (about 2 pounds total)
1/2 teaspoon kosher salt
12 oil-packed sun-dried tomatoes, drained, sliced into 1/2-inch pieces
4 ounces prosciutto, thinly sliced
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
6 to 8 large fresh sage leaves
20 ounces cremini mushrooms, thickly sliced

Steps:

Cut each pork tenderloin crosswise, on the bias, into six equal slices-twelve slices in all. Pound each piece of pork to an even thickness of about 1/2 inch, using a meat mallet. Season the pork on both sides with the salt.
Lay the pork slices flat on your work surface, and evenly place the sliced sun-dried tomatoes on top. Layer on the sliced prosciutto, cutting or tearing it to fit on the pork slices without draping over the sides. Roll up the pork lengthwise, enclosing the filling, and secure with toothpicks.
Melt the butter and the oil in a large skillet over medium-high heat. Pour the flour onto a plate. Dredge the pork rolls lightly in the flour, tapping off the excess. Sear the pork in the skillet on all sides, about 8 to 10 minutes in all, then push the pork to one side of the pan and toss in the sage leaves. Once the sage is sizzling, add the mushrooms, and cook until they are starting to brown, about 3 to 4 minutes. Redistribute the pork rolls evenly in the pan with the mushrooms, then cover the skillet and lower the heat. Simmer until the mushrooms have given off their juices and the pork is tender, about 10 to 12 minutes.