|Prosciutto-Wrapped Pork Tenderloin; Roasted Potatoes and Celery Root|
Stuffing pork tenderloins isn't a problem or even difficult, but I'm a restaurant chef and presentation is key. Just stuffing a pork tenderloin does not lead to a great looking plate. So I endeavored to wrap the two triangular loins into a single prosciutto-wrapped log from which I could cut beautiful slices, a technique that we use all the time at the restaurant, albeit more frequently for rabbit loin than pork tenderloin.
|Butterflied Pork Tenderloins|
|Ready to Roll|
Once the prosciutto and the meat are laid out, I put the filling on top of the meat and spread it not quite to the edges of the meat. To make this filling, I mixed sautéed spinach with the ricotta, pecorino romano cheese, and truffled panko in no particular quantities, but let's say roughly equal parts of spinach and ricotta and about half the quantity of pecorino and panko. And then I seasoned it.
|Rolled and Ready for the Oven|
|Roasted and Cooled|
|Potatoes and Celery Root|