Tuesday, November 10, 2009

Pork Tenderloin Stuffed with Kale, Prosciutto and Peppers

This is a Bruce Aidell recipe from his Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat cookbook. I use a Lodge Logic Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle to sear the meat, then I transfer it to the oven to finish cooking. Don't forget the Romesco Sauce.

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