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.