Filetto Di Maiale Arrotolato Recipe
Breaded pork tenderloin, prosciutto & Swiss Guyere stuffing, wild mushroom marsala cream sauce
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Pork Tenderloin
Preheat your oven to 375°F (190°C). Slice the pork tenderloin open lengthwise, making sure not to cut all the way through. Flatten it with a meat mallet to create an even surface.
- 2
Stuff the Tenderloin
Layer the prosciutto slices and Swiss Gruyere cheese evenly over the flattened pork. Roll the tenderloin tightly and secure it with kitchen twine.
- 3
Bread the Tenderloin
In a shallow bowl, beat the egg with salt and pepper. Dip the rolled tenderloin into the egg mixture, then coat it with breadcrumbs.
- 4
Cook the Tenderloin
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the breaded pork tenderloin on all sides until golden brown, about 4-5 minutes. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- 5
Make the Mushroom Marsala Cream Sauce
In a separate pan, sauté sliced wild mushrooms in a bit of olive oil until browned. Add 1/2 cup of Marsala wine and simmer until reduced by half. Stir in 1/2 cup of heavy cream and season with salt and pepper to taste.
- 6
Serve
Once the pork is done, let it rest for 5 minutes before slicing. Serve with the wild mushroom Marsala cream sauce drizzled over the top.
