Porchetta alla Perugina No. 3

(Stuffed Pork Tenderloin Chops Perugia Style)

3 lb. pork tenderloin

Battuto
1 tsp. rosemary	1/2 tsp. basil
1/4 tsp. fennel powder	1/2 tsp. sage
2 large cloves garlic	1 tsp. salt, pepper to taste

Prepare the battuto by mincing all ingredients together to form a paste .Combine with ¹/4 cup olive oil, set aside

Stuffing - Prepare stuffing using any ingredient you like: mushrooms, sausage, greens (use rapi recipe), hardboiled eggs, sautéed onion, celery, chunks of meat, etc. Precook with your favorite herbs and spices and set aside.

Trim excess fat from tenderloin. Place tenderloin on cutting board, flat side down. Slice at ¹/4" intervals, slicing through partially, leaving part of meat uncut to act as a hinge. Make 2nd cut all the way through. Repeat until all loin is cut up (3 lb. makes about 30 pieces). Open slices and pound down to about ¹/8" thick (do not break meat). Coat both sides with battuto, stuff with your precooked stuffing, close flaps together, secure shut with toothpick or place ribbon of mozzarella cheese to hold shut. In large frying pan put ¹/8" frying oil, bring to heat. Place as many slices as you can without crowding for 5 to 10 min. each side (do not overcook). Serve.