Stuffed Pork Tenderloin Wrapped with Prosciutto

Serves 4 to 6
Stuffing:

• 1 Tablespoon neutral oil such as canola or safflower
• 1 small onion, finely diced
• 1 clove garlic, finely minced
• 3 slices white bread, crusts trimmed and cut into ½” cubes
• ½ teaspoon finely chopped rosemary
• ½ teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh sage
• ¼ cup chicken stock
• 1 Tablespoon white wine (optional)
• 5 swiss chard leaves, chopped (about 1 cup of chopped chard)
• 1 slice prosciutto, cut into small dice
• ¼ cup (packed) shredded mozzarella or smoked mozzarella

Pork:

• 1 lb. (450 grams) whole pork tenderloin
• 4 to 5 slices prosciutto, sliced paper-thin
• 1 piece dry spaghetti
• 1-1/2 Tablespoons oil
• 2 large pieces of plastic wrap

1. Preheat oven to 425 degrees Fahrenheit.
2. To make stuffing: In a large skillet, heat 1 Tablespoon of oil on medium-high heat. Add onion and garlic and sauté until they begin to soften, about 2 minutes. Add bread cubes and toast for 1 minute. Add herbs and cook for another minute.
3. Pour in chicken stock and wine. Add swiss chard and cook until the chard goes limp, about 2 minutes. Stir mixture and continue to cook for a couple of minutes, until all liquid has been absorbed.
4. Remove stuffing from the heat. Stir in diced prosciutto and mozzarella. Set mixture aside until ready to stuff the pork (stuffing can be made in advance and refrigerated up to 24 hours).
5. To Prepare Pork: Slice open and pound out pork between sheets of plastic wrap as detailed above (“Preparing the Pork for Stuffing’).
6. Lay the prepared pork flat and spoon the stuffing in a line down the middle. Roll up the tenderloin and secure with pieces of dry spaghetti (see “A Useful Tip to Keep it Together”) or toothpicks.
7. Wrap the entire tenderloin with prosciutto slices. Pour 1-1/2 Tablespoons oil on the bottom of a baking sheet and place the tenderloin on the sheet.
8. Roast pork for about 30 minutes or until the meat is just faintly pink when sliced into. Let cool slightly and slice. Serve with roast potatoes, rice or risotto. Garnish with a sprig of fresh sage.