Ingredients

• 1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick)
• 12 fresh sage leaves
• 6 slices Parma prosciutto
• 6 pieces of fontina Cheese 1/4 by 3/4 by 2
• 1 cup flour for dredging
• 3 tablespoons olive oil
• 2 tablespoons chopped shallots
• 2 cups shiitake mushrooms sliced
• 1/2 cup sherry wine
• 1/2 cup veal stock
• 1 pound spinach Sauteed with garlic and oil

Instructions

1. Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.