PREP TIME: 20 minutes
COOKING TIME: 40 minutes
MAKES 6 servings
Smoky melted cheese and cured ham make a simple and delightful filling for this crowd-pleasing meal. Serve the pork with a big green salad and, voilà, you have a perfect dinner for Sunday or any other day of the week!
1 boneless pork tenderloin (about 1½ lbs/675 g)
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 pound (450 g) smoked full-fat provolone cheese, shredded
6 thin slices ham, preferably cured (see Note)
3 tablespoons olive oil
NOTE
For health and flavor, always buy high-quality ham, cut off the bone; avoid processed, reformed ham.
- Preheat the oven to 400°F (205°C). Line a sheet pan with parchment paper.
- Butterfly the pork tenderloin lengthwise and place between 2 sheets of plastic wrap (or ask your butcher to do this). Use a rolling pin to smash the meat into 1 flat piece, about ¼ inch (6 mm) in thickness.
- Season the tenderloin with the salt and pepper and sprinkle the provolone cheese on top. Layer the ham over the cheese, then roll the tenderloin into a long roll and secure with cocktail skewers.
- Place a large frying pan over high heat. Pour the oil into the pan and, once hot, add the tenderloin roll. Sear for 2 to 3 minutes on each side, until golden.
- Transfer the roll to the prepared sheet pan and place in the oven. Cook for 35 minutes, or until golden brown and no longer pink in the middle.
- When the tenderloin is cooked, remove it from the oven and allow to rest for 5 minutes. Cut into 1-inch (2.5-cm) slices and serve. Store any leftovers in the refrigerator for up to 3 days.
