Yield: 1 servings
|1||Pork tenderloin cut into scaloppini; (about 12 slices|
|; 1/2- inch thick)|
|12||Fresh sage leaves|
|6 slices||Parma prosciutto|
|6||Pieces fontina Cheese 1/4 by 3/4 by 2|
|1 cup||Flour for dredging|
|3 tablespoons||Olive oil|
|2 tablespoons||Chopped shallots|
|2 cups||Shiitake mushrooms sliced|
|½ cup||Sherry wine|
|½ cup||Veal stock|
|1 pounds||Spinach sauteed with garlic and oil|
Pound the scaloppini between 2 pieces of plastic wrap to about ¼ inch, top each piece with a sage leaf broken into pieces, ½ a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dust with flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and sauteed spinach.
Converted by MC_Buster.
Per serving: 376 Calories (kcal); 41g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 582mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW#CL9399 Converted by MM_Buster v2.0n.