All ready for the oven
Don't forget to trim the fat off first
1 lb fresh mushrooms cleaned and rinsed
1 can beef mushroom gravy or mushroom gravy
pork tenderloin sliced in half not all the way through and pounded with meat mallet
cream cheese spread
Italian seasoning ( fresh rosemary, thyme, oregano, basil) use fresh herbs if you can
fresh spinach leaves, broccoli rabe or escarole
garlic cloves halves
olive oil extra virgin
bread crumbs Italian flavored
Lay the sliced and pounded pork tenderloin flat on a cutting board. Spread a thin layer in the center with cream cheese. Season with granulated garlic, salt, pepper and a little Italian seasoning. Drizzle the loin with extra virgin olive oil using around 2 tablespoons. Keeping everything in the center, place prosciutto in a single layer, then pepperoni and provolone. Top with spinach, sprinkle with more garlic, a little of cayenne pepper to taste, salt and pepper to taste then add mozzarella on top. Roll as tight as you can and secure with toothpicks. Place in a 13 x 9 deep roasting pan. I line mine with parchment paper. Drizzle more olive oil on top, lemon juice a few teaspoons over the top. Pour around 1/4 cup white wine in the bottom with halves of garlic cloves. Season with more Italian seasoning on top.
I now put this in the refrigerator covered for up to 3 hours or overnight. When ready to cook, pour gravy over the top with mushrooms then sprinkle with Italian flavored bread crumbs. Drizzle a little more olive oil on the bread crumbs.
Bake on 350 degrees hot oven for around 1 hour or until fork tender.