PREP TIME: 10 minutes

COOK TIME: 9 minutes

TEMPERATURE:355℉/179℃

INGREDIENTS

6 pieces prosciutto, thinly sliced

1 pork tenderloin (1 pound), cut in half, butterflied & pounded flat

1 teaspoon salt

½ teaspoon black pepper

8 ounces fresh spinach leaves, divided

4 slices mozzarella cheese, divided

1/3 cup sun-dried tomatoes, divided

2 teaspoons olive oil, divided

METHOD

1 LAY OUT 3 pieces of prosciutto on parchment, slightly overlapping one another. Place 1 pork half on the prosciutto. Repeat with the other half.

2 SEASON the inside of the pork roulades with salt and pepper.

3 LAYER half the amounts of spinach, cheese, and sun-dried tomatoes atop the pork tenderloin, leaving a ½-inch border on all sides.

4 ROLL the tenderloin around the filling tightly and tie together with kitchen string to keep closed.

5 REPEAT the process for the other pork tenderloin. Place the roulades in the fridge.

6 SELECT Preheat on the Proscenic Air Fryer and press Start/Pause.

7 BRUSH 1 teaspoon of olive oil onto each wrapped tenderloin and place the wrapped pork in the preheated air fryer.

8 SELECT Steak, adjust time to 9 minutes,355℉/179℃, and press Start/Pause.

9 ALLOW roulades to rest for 10 minutes before slicing.