Stuffed Pork Tenderloin Marsala

1½ pounds pork tenderloin

Salt and pepper to taste

4 slices prosciutto

8 ounces baby spinach

4 ounces asiago or gruyere, grated

Olive oil for searing

frac12; cup dry marsala wine

frac12; cup heavy cream

1 tablespoon demi-glace, optional

>Heat oven to 350 degrees.

Butterfly tenderloin along the long edge. Roll out and pound to frac12;-inch thick. Season well with salt and pepper. Lay prosciutto side by side to cover tenderloin.

Blanch spinach in boiling water for 10-15 seconds; drain, squeeze out excess moisture and chop. Spread spinach on prosciutto; top with grated cheese. Gently roll tenderloin up along long edge; tie at 1-inch intervals with kitchen twine. Season with salt and pepper.

Heat a thin coating of olive oil in an ovenproof pan and cook 3 to 4 minutes per side. Transfer pan to oven and roast meat for about 30 minutes or until it reaches internal temperature of about 160 degrees. Remove to cutting board, tent with foil and let rest while you make the sauce.

Over medium heat, deglaze pan by adding marsala and stock, scraping browned bits from the bottom. Add demi-glace if you have it. Reduce pan juices slightly; add cream and shake pan on burner to mix. Continue to reduce to desired consistency. Thin with stock if necessary.

To serve: Remove twine from pork, slice on the bias. Place two slices per plate; drizzle with marsala sauce.

Serves four.