Ingredients
- 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
- Â Â (2 to 3)
- Â Â Salt and freshly grnd black pepper, to taste
- 1 x roasted red bell pepper, skinned, seeded,
- Â Â and cut into strips
- 2 Tbsp. fontina cheese, grated
- 2 Tbsp. pine nuts
- Â Â Flour
- 3 x Large eggs, lightly beaten with
- 6 Tbsp. water
- Â Â Extra virgin olive oil
- Â Â 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
Description
In A Medium-sized Skillet, Heat The Oil And Saute/fry The Garlic For 3 To 5 Min. Add In The Spinach And Saute/fry For 3 To 5 Min More. Set Aside. Preheat Oven To 400 F. Sprinkle…
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