Artichoke and Rosemary Stuffed Pork

Ingredients

• 1 x pork tenderloin fillet
• 5 x prosciutto slices
• 2 x artichokes cooked and sliced (or tinned)
• 1 x sprig of rosemary, chopped finely (minus stalk)
• 1/2 lemon zest
• 1 x clove garlic crushed
• salt and freshly ground pepper

Method

1. Slice the along the length of the pork half way through. Then place under some cling film and beat to flatten. (Cling film is to stop pork covering the kitchen)
2. Lay the 5 strips of prosciutto out so just overlapping.
3. Mix rest of ingredients together.
4. Place pork on prosciutto and fill.
5. Roll pork tightly and tie together with string.
6. Cook at 180c for 30 mins. Internal temperature of 75c
7. Slice and serve with spinach, roast potatoes and gravy.

Serves 4