- One 2 to 3 pounds Pork Tenderloin
- 4 ounces Prosciutto Ham ( thin sliced and finely chopped)
- one cups plain bread crumbs ( or as needed)
- one large egg
- 2 tablespoons fresh parsley, finely chopped
- salt and freshly ground black pepper to taste
- vegetable or chicken stock as needed, to bind stuffing together
- 3 tablespoons olive oil
For Stuffed Pork Tenderloin
Trim any fatty tissue and silver skin from the tenderloin, with a knife, cut down the length the tenderloin forming a pocket. Season with salt and freshly ground black pepper.
For the Stuffing
In a medium mixing bowl, combine the finely chopped prosciutto ham, bread crumbs, large egg, finely chopped parsley and salt and pepper. Thoroughly mix ingredients and add enough to bind the stuffing together.
Place the stuffing mixture in the pocket of the tenderloin taking care not to compact the mixture. Tie around the tenderloin with butcher twine to prevent stuffing from falling out.
Put olive oil in a large sauté pan over medium high heat. Place tenderloin in pan and seer all sides until golden brown. Put tenderloin in the 350 degree oven for 20 to 25 minutes or until done. Allow tenderloin to rest 5 to 10 minutes after removing from oven.
Slice tenderloin with a serrated knife to desired portions and place on serving platters with your favorite side dishes.