Created by Chef Cathy S. Parsons, New York Wine & Culinary Center, Canandaigua, NY
1 pork tenderloin, cleaned, trimmed, silver skin removed, spiral butterfiled
4 slices thinly sliced porsciutto
1/2 bag (4.5 oz) baby spinach
2 oz. cheese of your choice such as roasted tomato cheddar, pepper jack or goat cheese
1 tbsp Pure New York State Maple Syrup
Canola oil as needed
Salt and pepper to taste
1/3 cup pure maple syrup
Slice one side of the tenderloin open near the bottom and unroll while slicing (like a braciole or jellyroll).
Heat a large sauté pan, and then add spinach. Toss gently. When spinach has cooked through, shut the heat off. Place spinach on paper towels and dry.
Lay prosciutto on top of the opened tenderloin. Arrange spinach along the center of the prosciutto, then a thin row of cheese, and drizzle with 1 tbsp of maple syrup. Roll up the tenderloin. Tie shut with butcher's twine every 2" or so.
Heat a large sauté pan over high heat until hot. Add enough oil to lightly coat the bottom of the pan. Season the tenderloin with salt and pepper. Sear on the first side for about 4 minutes or until golden and crispy. Turn pork 1/3 of a turn and sear for 2 minutes longer. Turn one more time. Sear another 2 minutes. Place pork on a sheet tray and roast in a 450º F oven for 10-12 minutes or until desired temperature is reached. Baste entire tenderloin with 1/3 cup maple syrup. Let rest 5-10 minutes before slicing. Remove twine, slice against the grain and drizzle with any remaining maple syrup.