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Friday, April 18, 2014

Individual pork tenderloin lasagnas

So far I have made eggplant lasagna, zucchini lasagna, lasagna cupcakes, and seafood lasagna.  I had an idea of using pork tenderloin, pounded thin and stuffed with a ricotta filling.  As I looked at it, I thought why not pork lasagna?  Roll it up, slice it, brown it, and bake it with sauce and grated cheese on top.... Little mini lasagnas!

These were a tad labor-intensive, but were so delicious it didn't seem to matter.

For the stuffing, you need the following:

ricotta cheese
chopped fresh spinach
salt and pepper
approx. 1 Tsp basil
a few sprinkles of dried onion
Parmesan cheese
Blend and set aside
Prepare the tenderloins by butterflying them and pound with a meat mallet.  Try to get them as thin as possible.

Spread a layer of cheese stuffing and roll up lengthwise.  Slice into 1 inch rolls and tie each one up so they won't unroll.  Sprinkle some Montreal Steak seasoning on a plate and sparsely coat the outside of the pork rolls.  Using a fry pan, heat up a little olive oil and brown the rolls. 

Place them in a low casserole dish and ladle your favorite tomato sauce over the tops.  Sprinkle with some grated cheese and bake in a 350 degree oven for 15-20 minutes.

As you can see, they come out great....just don't forget to cut the string off before serving them!



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