Italian Stuffed Pork Tendrloin wrapped with Prosciutto

Italian Stuffed Pork Tendrloin wrapped with Prosciutto
12" dutch oven

Stuffing:
1 Tablespoon neutral oil such as canola or safflower
1 small onion, finely diced
1 clove garlic, finely minced
3 slices white bread, crusts trimmed and cut into ½” cubes
1teaspoon finely chopped rosemary
1 teaspoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh sage
¼ cup chicken stock
1 Tablespoon white wine (optional)
5 Swiss chard leaves, chopped (I used chopped spinach)
1 slice prosciutto, cut into small dice
¼ cup (packed) shredded mozzarella or smoked mozzarella

Pork:
1 lb. whole pork tenderloin
4 to 5 slices prosciutto, sliced paper-thin
1 piece dry spaghetti
1-1/2 Tablespoons oil
2 large pieces of plastic wrap

To make stuffing: In a 12" dutch oven, heat 1 Tablespoon of oil over a full spread of coals. Add onion and garlic and sauté until they begin to soften, about 2 minutes. Add bread cubes and toast for 1 minute. Add herbs and cook for another minute.

Pour in chicken stock and wine. Add Swiss chard and cook until the chard goes limp, about 2 minutes. Stir mixture and continue to cook for a couple of minutes, until all liquid has been absorbed.

Remove stuffing from the heat. Stir in diced prosciutto and mozzarella. Set mixture aside until ready to stuff the pork (stuffing can be made in advance and refrigerated up to 24 hours).

To Prepare Pork: Slice open and pound out pork between sheets of plastic wrap.

Lay the prepared pork flat and spoon the stuffing in a line down the middle. Roll up the tenderloin and secure with pieces of dry spaghetti or toothpicks.

Wrap the entire tenderloin with prosciutto slices. Pour 1-1/2 Tablespoons oil on the bottom of your 12" dutch oven and place the tenderloin inside.

Roast pork for about 30 minutes at 425° or until the meat is just faintly pink when sliced into. Use 2 rings on top and 1 ring on the bottom. Let cool slightly and slice. Serves 6-8.