Port Tenderloin With Sage, Prosciutto And Jarlsber

1. 1

   trim the tenderloin of any extraneous fat and pat dry. Lay on a cutting board and butterfly the pork lengthwise, being careful not to cut all the way throught the meat. Open up the pork and place between two sheets of wax paper and pound the meat with a tenderizer until it is approximately 1/4 inch thick. Season the meat on both sides with salt and pepper. Spread the mustard evenly on one side of the meat and then sprinkle the sage over the mustard. Lay the slices of prosciutto over the sage and then lay the shredded cheese over the prosicutto, leaving a 1 inch margin all around so the cheese won't fall out.

2. 2

   Carfully roll the meat up like a jellyroll, being careful to keep all the ingredients inside. Tie the roll up with the butchers' twine and refrigerate for 2 hours.

3. 3

   To cook, grill over medium heat for 25-30 minutes until a meat thermometer placed in the center of the tenderloin reads 140 degrees farrenheit. Remove from the grill and let it rest on a carving board, covered loosely with a piece of foil for 5 minutes.

4. 4

   To serve, cut and remove the twine and slice the pork in 3/4 slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.