Prosciutto, Sausage, Spinach & Smoked Gouda Stuffed Pork Tenderloin

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Emeril Lagasse said, "food that is beautiful to look at seems to taste better than food that isn't".  I have to agree, and say that this tenderloin tastes every bit as delicious as it looks...and do you want to know what the best part about this gorgeous dish is?  The tenderloin came pre-cooked and packaged which tremendously cut down on prep and cooking time.   Actually from my vantage point, that may be the second best thing...the best thing is I didn't have to do anything but watch my hubs put this together and tie some butchers twine around the tenderloin.  Shawn did it all! I like, I like!

 This is really easy to prepare (or in my case, to watch it be prepared) and will easily fool your guests into thinking you've been cooking over a hot stove all day long!

Prosciutto, Sausage, Spinach & Smoked Gouda Stuffed Pork Tenderloin

2 1/2 lb precooked pork tenderloin

1 1/2 lbs cooked, drained & crumbled spicy pork sausage (any sausage will work)

About 6 slices Prosciutto, chopped fine

6-8 oz. Smoked Gouda cheese cut into slices

appx. 1 cup fresh spinach leaves

1/2 cup fresh grated Parmesan cheese

Pepper

Fresh Rosemary or Thyme for garnish (we are growing our own for the first time ever...fun!)

Cut the tenderloin open lengthwise to make a large, flat piece about 1/2" thick. 

Combine the crumbled sausage and chopped prosciutto with the parmesan cheese.  Stir to mix.

To the tenderloin, in layers, add the smoked Gouda, spinach, sausage mixture.  Sprinkle with pepper.  Roll the tenderloin up and tie with butchers twine every 2-3".

Bake at 350° for about 30 minutes or until warmed through. 

Garnish with a sprig of fresh Rosemary or some Thyme leaves. 

This truly makes a beautiful presentation and tastes fantastic!  And by now you know that I think it looks most lovely served on a transfer ware plate! ;-)

I hadn't planned to post this dish originally but it was too good not to share, so I apologize for not having a full tutorial showing everything Shawn did to fab this up.

  A food supplier to the restaurant sent some Hormel samples home with Michael and Shawn.  Of those samples was a precooked Pork Tenderloin.  Wanting more than a plain, pre-fabbed slab of meat, he came up with this incredible creation.

Below are two photos from Once A Chef showing how to begin the cut and how your tenderloin should look afterwards.   

 Above & Below Photo:  onceachef.com

Ashton and I just had leftovers for dinner tonight....just as good the second time around.

Food can be so pretty...

 Don't you agree?

To give life to beauty, the painter uses a whole range of colors, musicians of sounds, the cook of tastes---and it is indeed remarkable that there are seven colors, seven musical notes and seven tastes."

~Lucien Tendret~

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