March Cookbook Challenge: Sliced Pork Tenderloin Saltimbocca on Spinich and Arugula Salad

This was delicious! I pulled out a Rachel Ray cookbook I got for a Wedding Shower - haven't pulled out this cookbook in AGES! It is Rachel Ray 30-Minute GET REAL Meals.

Sadly, I didn't take a picture of the process - which is most of the fun of these posts. I apologize. However, I highly recommend it! We ate on it for lunch the next day and Tay was quite pleased!

INGREDIENTS:

2 Prok Tenderloins (about 2 lbs), trimmed of silver skin and connective tissue

6 garlic cloves

1/4 Cup EVOO, plus more for drizzling

S&P

Bundle of fresh Sage Leaves

1/4 lb prosciutto di Parma

1 lb baby spinich

2 Cups arugula leaves (1 bunch), washed and tremmed of stems

6 button mushrooms, trimmed and thinly sliced

1 shallot, minced

2 Tablespoons red wine vinegar

Juice of 1/2 lemon

2 Tablespoons fresh chopped thyme leaves

INSTRUCTIONS:

1. Preheat oven to 450

2. Place the pork tenderloins on a baking sheet lined with aluminum foil. Cut 3 slits into each loin a few inches apart. Nest the cloves of garlic into the slits.

3. Slather the pork with a healthy drizzle of EVOO and use your hands to coat the pork.

4. Strap leaves of sage across each piece of pork. Wrapt the tenderloins in prosciutto, covering the pork entirely. Drizzle again with EVOO.

5. Roast the pork for 25 minutes. While pork roasts, prepare the salad.

6. Combine the greens and mushrooms in a salad bowl. In a smaller bowl, combine the minced shallot with the vinegar, lemon juice, and thyme. Let stand for 15 minutes.

7. Stream about 1/4 Cup EVOO into the dressing while whisking to emulsify it.

8. Toss the salad with the dressing.

To serve, pile the salad onto plates. Slice the tenderloins on an angle, 1/2-in slices, and arrange the sliced pork atop the salad.

See other recipes from this month's challenge at Emily's blog!

PS

OFFICIAL COUNTDOWN:

10 DAYS!!!!!