This is great tasting stuffed pork. I prefer this as is but my better half likes the addition of tomato or Alfredo sauce. This can be made with dried rosemary but the flavour won’t be as fresh tasting. If using dried, use 1/2 to 1 teaspoon finely ground dried rosemary.
1/2 pound pork tenderloin
2 slices provolone cheese
2 ounces finely chopped mushrooms
1 small sprig fresh rosemary, minced
1 garlic clove, pressed
2 tablespoons bacon drippings
salt, to taste
pepper, to taste
1/2 cup tomato or Alfredo pasta sauce (Optional)
Butterfly the pork loin and place in between two layers of plastic wrap. Pound the meat into a 4 x 6 inch rectangle, about 1/4 inch thick.
Mix together the chopped mushrooms, minced rosemary, pressed garlic and 1 tablespoon of the bacon drippings; set aside.
Lay the flattened loin on a clean work surface and sprinkle with salt and pepper; top with the cheese slices.
Press the mushroom mixture over the cheese keeping it about an inch away from the edges.
Lift the shorter side of the rectangle and roll over the mushroom mixture, forming into a 4 inch roll.
Tie with butcher’s twine and close the ends with toothpicks.
Melt the remaining bacon drippings in a skillet over medium high heat and brown all sides of the roll.
Generously coat a baking pan with non-stick spray and place the roll, seam side down into the pan.
Cook uncovered in a pre-heated 350 degrees Fahrenheit oven for 30 to 35 minutes, until pork is no longer pink and cooked through. This will depend on how thin you pounded the loin.
Remove from oven and allow resting for 5 minutes.
Slice in half and serve with cooked rice or vegetables.Pour 1/4 cup of heated pasta sauce over each half if using.