1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick)
12 fresh sage leaves
6 slices Parma prosciutto
6 pieces of fontina Cheese 1/4 by 3/4 by 2
1 cup flour for dredging
3 tablespoons olive oil
2 tablespoons chopped shallots
2 cups shiitake mushrooms sliced
1/2 cup sherry wine
1/2 cup veal stock
1 pound spinach Sauteed with garlic and oil
Steps:
Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.
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