Prosciutto and Cheese Stuffed Pork Tenderloin with Fennel and Apple Salad

Steph and I had a great evening with Liz, Chris, and Josh. One of the highlights of the evening was the dinner Steph put together for us!

A beautiful pork tenderloin stuffed with salty prosciutto and sharp provolone cheese. Topped with some basil and a Marsala based sauce. FANTASTIC.

• Prepared the pork by cutting a pocket into the tenderloin (about 2 inches deep)
• Season the cavity with salt and pepper (I love the salt! Mmmm)
• Stuff with prosciutto, cheese, and basil leaves
• Tie shut with twine
• Bake at 350 for about 1 hour or until the pork reaches 150 (for medium-rare)

Note: Instead of cutting into a tenderloin and stuffing it, you can buy two smaller tenderloins! This allows you to just put the stuffing in between the two and cinch it together with the twine. You can find packs of two tenderloins at the store!

As a side dish we prepared a simple fennel and apple baked salad thing.

• Cut up the fennel into edible chunks, cut up the apple into similar pieces (Steph's apple peeler worked PERFECT)
• Garnish with salt, lemon juice, olive oil, salt and pepper
• Bake at 350 for 10 minutes
• Turn it all over a bunch
• Bake at 350 for 10 more minutes

During the summers you can do the same thing without the olive oil and baking! It makes a nice refreshing summer salad.

I LOVE FENNEL! The buttery smooth texture mixed with the licorice taste is unique and refreshing. If you've never had it before, give it a try.

On a side note: For every bit of love I have for Fennel, I have just as much bitter disappointment with the Chargers. How could you lose to the Jets?! How can you enable Sanchez another victory?! With him and Reggie having such great post seasons I can barely settle my stomach enough to enjoy the wonderful food we've been creating.