Rolled Stuffed Pork Tenderloin Evening with Personal Chef Alan

Rolled Stuffed Pork Tenderloin evening with Personal Chef Alan

Starting with Italian deviled eggs made with mayo, olive oil, capers, basil, Dijon, lemon balsamic and parsley topped with frizzled prosciutto.

A salad will be a roasted beet, tangerine and blue cheese salad with a tangerine and orange vinaigrette.

A rolled and stuffed pork tenderloin made with spinach, fresh herbs, bread crumbs, grated parmesan, drizzled with a Dijon, mayo, honey and sour cream sauce served with Rosemary roasted potatoes.

Dessert will be a slice of dark chocolate ganache tart topped with a dollop of whipped cream

Host or Publisher Leaning Ladder Premium Olive Oil and Vinegar