Prosciutto Wrapped Pork Tenderloin Stuffed with Basil

Ingredients:

1 pound pork tenderloin

salt and pepper

12 basil leaves washed and dried

2 tablespoons freshly grated pecorino romano or parmesan cheese

2 tablespoons sun dried tomato paste

a couple slices provolone cheese for the middle

6 thin slices prosciutto

1 tablespoon olive oil

*optional olive paste – 2/3 cup pitted black olives, 4 tablespoons oil, 2 garlic cloves peeled

Directions:

Slice the pork lengthwise down the middle, do not cut all the way through. Season with salt and pepper. Place basil down the center. Mix cheese and sundried tomato paste, spread over basil, tuck in slices of provolone, press pork back together. Wrap the Prosciutto around the pork overlapping to completely cover. Place on a roasting pan seam side down and brush with the olive oil. Bake 30-35 minutes or until internal temperature reaches 145 degrees.

To make the olive paste, blend ingredients in a food processor or blender. Serve with the pork.