Spinach & Pancetta Stuffed Pork Tenderloin

Spinach & Pancetta Stuffed Pork Tenderloin
Porchetta in Herb Sauce
Serves 8

1 Tbsp. sugar
1 Tbsp. kosher salt
1 cup dry white wine
2 bay leaves
2 pork tenderloins, butterflied
8 slices prosciutto
2 Tbsp. extra virgin olive oil
1 shallot, minced
1/4 lb. pancetta bacon, diced
1 lb. fresh spinach, chiffonade
2 tsp. fresh herbs, mixed, chopped
1 tsp. sea salt
1 tsp. black pepper
1/2 cup dry white wine
1 cup all-purpose stock
To make the brine combine sugar, salt and wine together. Trim the pork tenderloins and butterfly place in a deep roasting pan pour brine over the pork roast and bay leaves and refrigerate for 30 minutes.

In a sauté pan over medium heat, cook shallots and pancetta in olive oil until pancetta is crisp and lightly browned. Add in spinach, herbs and season to taste with salt and pepper. Remove from heat and set aside.

Preheat oven at 350°F.

Remove the pork tenderloin from the brine, rinse well under cold water to remove the brine and dry. Season tenderloins with pepper. Arrange prosciutto slices on a cutting board. Lay tenderloins on top of prosciutto on the cutting board. Stuff tenderloins with pancetta-spinach mixture. Roll up tenderloins and prosciutto and tie with kitchen string. Place in a frying pan with olive oil, brown on all sides, drizzle with wine and stock and place in the oven and bake for 25 minutes, or until the internal temperature reaches 145°F on an instant thermometer.

Remove from the oven and let them rest for 10 minutes. Slice and serve with herb sauce.

Herb Cream Sauce
Makes about 1 cup

2 Tbsp. unsalted butter
1 shallot, minced
1/4 cup dry vermouth wine
2 cups heavy cream
1/4 cup fresh chives, chopped
1/4 cup fresh basil, chopped
2 Tbsp. fresh parsley, chopped
Salt and pepper, to taste

In a medium saucepan, cook shallots in butter until translucent. Stir in vermouth and cook until wine is almost gone. Add in cream and bring to a simmer. Reduce until sauce thickens enough to coat the back of a spoon.

Stir in herbs and season, to taste with salt and pepper. Serve over porchetta.


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