Recipe: Pork Tenderloin Stuffed with Prosciutto and Provolone

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.