Stuffed Pork Loin

Ingredients:

• 1 lb. pork tenderloin
• 1/2 cup finely chopped almonds
• 2 Tbsp. olive oil
• 3 1/2 oz. raw prosciutto, finely chopped
• 2 garlic cloves, minced
• 1 tsp. dried oregano, or 1 Tbsp. fresh oregano, chopped
• finely grated peel of 2 lemons
• 4 shallots, finely chopped
• 3/4 cup ham or chicken stock (I use ham boullion in water)
• 1 tsp. sugar

Directions:

Cut the pork into 4 equal pieces. Place the pork between sheets of waxed paper and pound each piece with a meat mallet or the end of a rolling pin to flatten it.

Cut a horizontal slit in each piece of pork to make a pocket.

Place the almonds on a cookie sheet. Lightly toast the almonds under a medium-hot broiler for 2 - 3 minutes, or until golden.

Mix the almonds with 1 Tbsp. oil, prosciutto, garlic, oregano, and the peel from one lemon. Spoon the mixture into the pockets in the pork.

Heat the remaining oil in a large skillet. Add the shallots and cook, stirring, for 2 minutes.

Add the pork to the skillet and cook for 2 minutes on each side, or until browned all over.

Add the stock or bouillon to the pan. Bring to a boil, cover, and leave to simmer for 45 minutes, or until tender. Remove the meat from the pan and set aside, keeping it warm.

Add the lemon peel and sugar to the pan and boil for 3 - 4 minutes, or until reduced and syrupy. Pour the lemon sauce over the pork and serve immediately.

This is very good with rice or pasta.

Source: Practical Cooking: Quick and Easy from Paragon Press

By Free2B from North Royalton, OH