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Stuffed Pork Fillet with Prosciutto and Grilled Vegetables

2 to3 portions
1 large pork fillet (11/4 to 11/2 pounds) cut into thirds by weight
1 large portobello cap, veils removed
1/2 yellow pepper
1/2 red pepper
1/4 cup diced provolone cheese
2 tablespoons minced prosciutto
2 tablespoons roughly chopped Italian parsley
1/2 teaspoon Aux Poivres
1/2 teaspoon Mediterranean Blend
1/2 teaspoon Greek Garlic
1/2 teaspoon lemon zest
Salt and pepper to taste
1 slice prosciutto, cut into thirds
Preheat oven to

Cut a pocket into the pork medallions, set aside.
Roast or grill the vegetables, remove peels from the peppers and season with salt and pepper. Cut into large dice. Chill.

Toss vegetables with cheese, prosciutto, lemon zest, herbs and spices and season to taste.
Stuff the pork with as much of the filling as possible and cover hole with a pice of the prosciutto. Tie to close.

To cook, sear on all sides and roast 10 to 15 minutes. Allow to rest and slice.

> See more in Gold D'Orr Recipe area

 

 


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