Receta Rolled Stuffed Pork Tenderloin Arugula Pesto

• 1 Tbsp. extra virgin olive oil
• 1 x clove garlic, finely minced
• 1 sm bunch fresh spinach (8 to 10 ounces), rinsed and trimmed
• 2 lb pork tenderloin, split and pounded
•     (2 to 3)
•     Salt and freshly grnd black pepper, to taste
• 1 x roasted red bell pepper, skinned, seeded,
•     and cut into strips
• 2 Tbsp. fontina cheese, grated
• 2 Tbsp. pine nuts
•     Flour
• 3 x Large eggs, lightly beaten with
• 6 Tbsp. water
•     Extra virgin olive oil
•     Fresh breadcrumbs
• 1 sm bunch fresh arugula lettuce
• 1/4 c. cornichons, (gherkins)
• 3 Tbsp. capers
• 3 Tbsp. pine nuts
• 1/2 c. extra virgin olive oil
• 2 Tbsp. Romano cheese, grated

Direcciones