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Pork Tenderloin Braciole

Pork Tenderloin Braciole -- a revision of an old favorite

4-5 servings

2 pork tenderloins - about 16 oz each
10 thin slices of prosciutto
6 slices mild provolone cheese - or other
1/2 cup seasoned breadcrumbs
roasted red peppers
1 can (12-14 oz) San Marzano tomatoes
Seasoning to taste
Butcher's twine to tie

This very easy dish has a great flavor and elegant presentation. It is also very easy to prepare.

"Butterfly" --- that is, cut "jelly roll" style -- the pork tenderloins
Roll flat and pound lightly with a meat mallet, wine bottle or similar

Into each flattened tenderloin layer
5 slices prosciutto
three slices provolone
roasted red pepper pieces
sprinkle 1/4 cup seasoned breadcrumbs

Season to taste with salt, pepper, or other favorite spices/herbs such a sage, rosemary, etc.

Roll and tie with butcher's twine

Place in a small roasting pan (uncovered) in a
pre-heated 400 degree oven for about 30 minutes

While that's cooking

Open the can of San Marzano tomatoes
Process them until smooth
Warm in a saucepan; add a little garlic or basil if you like. But, if unfamiliar with San Marzanos you may want to try them just as they are for the first time.

Simmer while the pork finishes in the oven.

Remove pork from oven. Let rest for 5-10 minutes
Slice on 3/4 inch medallions on a bias.
Drizzle tomato sauce on platter.
Arrange pork on platter
Garnish and serve.