Pork Involtini with Spinach
Ingredients
- 1 pork tenderloin, about 1 lb., butterflied and pounded 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 6 slices prosciutto
- 1/2 cup coarsely shredded fontina cheese
- 8 fresh sage leaves
- 2 Tbs. extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 lb. baby spinach leaves
- 1 lemon, cut into wedges (optional)
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