Pork Tenderloin in Walnut Bread

Remove the end part of the tenderloin (which you can reserve for another recipe) to give it an even shape. In a pan on high heat, brown 1 clove of garlic, unpeeled, and a sprig of rosemary in a little oil. Season the tenderloin with salt, pepper and a little mustard, then dip it in bread crumbs so they absorb some of the moisture when cooking.|Flavor with a few thyme leaves, filling Level Medium Time 100 minutes plus 10 resting time Ingredients for 6 servings 1 1/3 lb veal pocket 9 oz spinach 3 1/3 oz bread, crusts removed - 3 oz shallot - 3 oz grated Grana Padana cheese - 1 egg - butter - milk - dry white wine - garlic - rosemary - extra-virgin olive oil - salt - pepper.

Cut the bread into small pieces and soak them in a glass of milk. Have your butcher prepare the tri-tip so it can be stuffed, or make a hole yourself on the shortest side of the tri-tip. Cook the spinach for 1 minute in boiling water, drain, squeeze dry and chop. Chop the shallot and cook gently with a and cover with 4 slices of prosciutto crudo.|Roll out the bread dough into a rectangle, about 1/3 inch thick. Coarsely chop the walnuts, reserving a few large pieces for the top. Place the walnuts on the dough, in the middle of the rectangle, then rest the tenderloin on top. Fold the long sides of the rectangle over the tenderloin, then tuck the ends of the dough over to close like a package and seal well. Cut little holes in the top, brush with beaten egg yolk with a drop of water and sprinkle with walnuts.

Place the tenderloin on a baking sheet lined with parchment paper. Let it rest for 10 minutes. Bake at 375 °F for about 30 minutes.