Pork tenderloin Orloff style

Pork tenderloin Orloff style

INGREDIENTS
1 lb (500 g) pork tenderloin
2 tablespoons basil pesto
1/2 ball of fresh mozzarella (half of a 250 g ball), cut into 8 slices
8 slices of coppa (or 4 slices of prosciutto cut in half)
2 onions, finely sliced
3/4 cups dry white wine
pepper


PREPARATION
1. Cut pork tenderloin into 9 slices, stopping 1 inch (2.5 cm) from the base so slices are tied together. Brush each incision of the pesto, then slip 1 slice of mozzarella and 1 slice of coppa folded in half.

2. Place the onions in a baking dish, then place the pork tenderloin over it. Sprinkle with white wine and pepper. Bake in the preheated oven at 350 ° F (180 ° C) for 30 to 35 minutes or until pork is golden on top and slightly pink inside.

What's this? Coppa is an Italian charcuterie made from dried and refined pork. It is found in the grocery store, in the packaged deli department.