Pork Tenderloin wrapped in Pea and proscuitto Pesto and Pancetta

Steve flew in tonight from Utah.  He was celebrating his 50th birthday by doing a little extreme skiing with some new friends and old friends.  They were on the slopes of Alta, in Utah  from early morning ( trying to keep in East coast time) until late aftrn around 4. 

 They rocked the back bowls and hiked many of terrain to find the fresh powder they dream about.  These guys have a love affair with  this sport like no other......their hearts pump for this and their souls are redeemed by the spiritual flight and soulful gratitude of the likes of pines that they dodge, rocks, moguls and amazing gifts of a good amount of fresh powder! 

For Steve, being raised on a ski slope and now  living without skiing is like not breathing.    It is an everlasting love and gift from nature.  The air is Crisp, Pure and Pristine ...You  almost believe and think it is cleaner than any other air.  You feel healed of all wounds and one with the mountain.  The splash of fresh powder is like a christening that rejuvenates your heart, your soul and your spirit for another lapse of time before your next Alta experience and  Spiritual rejuvination!  I am grateful for Steve's outing and hope he can wait peacefully for his next one. And so...I shall feed him a great meal to welcome him home SAFELY!  haha.

I knew Steve would be hungry, so I bought one cut of every meat he loves.  After I drove his buddy home and we reached the house, Sadie, our cocker spaniel attacked him!  She loves her Daddy!  We settled him in with his unpacking and laundry. 

I went into the kitchen and told him he had his pick of any meat dish he was craving and to make a choice.  He chose PORK TENDERLOIN.  I thought about it for a minute and decided on a dish. I had left over Pea and Proscuitto Pesto from my cooking class...so I decided to crisp up the pork loin in olive oil and garlic and then rub the pesto all over the loin and wrap it in Proscuitto ham to bake.  YUMMY.

I have the recipe below for the Pea and Proscuitto Pesto which can be stuffed into a ravioli as well as served over any pasta too. 

I found the pesto to keep in so much moisture.  I am really excited about this dish because as I create all my own recipes I share with you, this was really  outside the box and it has to be one of my best dishes ever.

ENJOY!

Ingredients for Pea and Proscuitto Pesto:

2 T. olive oil

2 cups frozen thawed peas

1 cup chopped onions

1 T. chopped garlic

6 slices of proscuitto chopped

red pepper to taste

2 T. butter

1/2 cup grated parmegianno regianno

1/2 cup mascarpone cheese

1/4 cup ricotta cheese

1/4 cup of toasted pine nuts

Drizzled olive oil to taste for final touch to mixture before serving

Salt and pepper to taste approx. 1 T. salt and 1t. pepper

1/4 cup of fresh chopped basil

In medium saute pan add butter and olive oil and heat on medium.  Add onion, proscuitto and a pinch of salt and pepper.  Cook onions until transparent. Add garlic and mix well for a few minutes.  Set aside.

Add cooked mixture to cuisinart and  remaining ingredients.  Blend well. Taste to be sure seasoning is good and add more salt and or pepper if you feel appropriate.

Pork roast instructions:

Take Pork Tenderloin  and sear in saute pan with 2 T. of olive oil on all sides salted and peppered to taste on medium high temperature.

When seared on all sides put into a baking dish.  Allow to rest to a temperature safe for handling.  When you feel comfortable, rub the pesto all over the entire roast on all sides.  Wrap proscuitto on top of the tenderloin to cover the pesto.  Bake at 350 until cooked through. Approximately 40 to 50 minutes.  But, this depends on the size of your tenderloin.  I suggest you use a therometer and aim for 160 degrees.  This is safe pork serving temperature.  ENJOY!!!  This is a special dish!