Prosciutto and Spinach Stuffed Pork Tenderloin Recipe | Laura in the Kitchen - Internet Cooking Show
In this episode of Laura in the Kitchen Laura Vitale shows you how to make Prosciutto and Spinach Stuffed Pork Tenderloin!
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Plastic wrap
- Cutting board
- Chef's knife
- Skillet
- Butcher's twine
- Instant-read thermometer
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Spoon
- Tongs
- Colander
- Kitchen towel
- Serving platter
Ingredients
- 2 1-� pounds each, Pork Tenderloin
- 1 10oz package of Frozen Spinach, thawed and squeezed of any liquid
- 8 slices of Prosciutto
- 3/4 cup of Freshly Grated Parmiggiano
- 1 1/2 cup of Shredded Mozzarella
- Olive Oil
- Salt
- Pepper
- 1 Head of Garlic
- 2 Tbsp of Unsalted Butter
- 2 Tbsp of Flour
- 1 cup of Beef Stock
- 2 tsp Fresh Thyme
- 2 Tbsp of Fresh Parsley
- � cup of White Wine
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