Stuffed Tenderloin Pork
The exact translation for Bauletti would be, "little trunks." This dish presents itself well on the table and is good too.
1 lb. pork tenderloin
thinly sliced fresh Parmesan
thinly sliced non smoked ham
1/2 cup flour
dry white wine
4 Tbsp butter
salt to taste
1. With your best meat knife cut on the end of the tenderloin. Cut a slice about 1/8 inch thick. Stop short of cutting all the way through. Leave the slice fall aside and cut another slice at the same thickness. This time cut all the way through. You should now have two 'wings' of meat attached on one side.
2. Continue as described above until you have 8 pieces of meat.
3. Open the pieces of meat and on one side of each lay a little thin sliced cooked ham and a thin slice of fresh parmesan.
4. Fold the other half of meat over and close it with two toothpicks. Along the open edge push the toothpicks through from the top to the bottom and then back up again from the bottom. Repeat this step for all the "bauletti."
5. Flour both sides of the bauletti shaking off the excess flour.
6. Bring two skillets to a low-medium heat, each with 2 Tbsp. of butter.
7. Put four bauletti in each skillet. Cook until golden brown on the first side.
8. Turn the bauletti, raise the heat to medium high, and give them a good sprinkle of white wine.
9. Salt to taste and continue cooking until done.
10. Remove the toothpicks and serve hot. Two bauletti per person.
Don't fill them so much that the cheese runs out when they cook. Try to cut the meat thin so they cook evenly and quickly.
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