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Pork Tenderloin Stuffed with Prosciutto and Provolone
alt.cooking/Leonard Lehew (2000)
Cut the tenderloin crosswise into serving size pieces (4-6" long). Use a sharp knife to make a pocket in each piece. Insert the knife into one end of each piece, so the pocket is lengthwise. Stuff with a mixture of chopped prosciutto and provolone. Coat the pieces with olive oil and roll in a mixture of chopped garlic and rosemary. The pieces should be rather heavily coated with the garlic and rosemary.
Wrap in plastic wrap and refrigerate for several hours. Cook on a moderately hot grill until done.
alt.cooking/Leonard Lehew (2000)
Cut the tenderloin crosswise into serving size pieces (4-6" long). Use a sharp knife to make a pocket in each piece. Insert the knife into one end of each piece, so the pocket is lengthwise. Stuff with a mixture of chopped prosciutto and provolone. Coat the pieces with olive oil and roll in a mixture of chopped garlic and rosemary. The pieces should be rather heavily coated with the garlic and rosemary.
Wrap in plastic wrap and refrigerate for several hours. Cook on a moderately hot grill until done.
MsgID: 3112185
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Main Dish Recipes (48)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Main Dish Recipes (48)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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