We have many friends ready to help us and today, since I didn't have time to prepare any recipes, Renata gave us one of hers: we know she's a great cook, so go ahead and try it!!
10 slices pork tenderloin, thin cut
2 bunches arugula
1/4 cup pinenuts
1 container white mushrooms
2 oz Italian dried porcini mushrooms
1 cup shredded mozzarella
Italian extra virgin olive oil
1/2 cup Italian Marsala wine
Italian 00 flour, salt and pepper
Pound meat and prepare the stuffing.
Blend arugula with pinenuts and olive oil, not too much, just enough to help blending, since you need the consistency of a spread.
Slice white mushrooms and soak porcini in little lukewarm water for 20 minutes.
Spread the arugula mixture on the meat slices, sprinkle with shredded mozzarella, fold like a pocket and secure with a toothpick. Dredge both sides in flour, shaking off the excess.
In a large non-stick saucepan with lid, warm the olive oil over medium-high heat and sautee the pockets until golden on both sides, then deglaze pan with Marsala.
Remove porcini from water, squeeze and cut bigger pieces; carefully filter soaking water to remove all impurities.
Add sliced fresh mushrooms and porcini to the pan, along with some soaking water (all of it, if it's not too much). Lower heat to low, cover with lid and cook until meat is tender, when poked with a fork, turning pockets a few times.
Considering 2 pockets per person, this recipe serves 5
This is Renata's photo!
- You can use any kind of shredded melting cheese you prefer: Provolone, Asiago, Swiss...
- Don't cook too long or you may end up with tough meat!
- You can find the original recipe (in italian) in Renata's blog here
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