Spinach, prosciutto and mozzarella stuffed pork loin

Step 1

Combine crushed garlic,lemon juice, mustard, olive oil and pepper, mix well
Trim the tenderloin of any fat and then butterfly
Cover with cling film and flatten out to about 1/2 cm
Spread half of the garlic/Dijon mixture on the inside of the pork
Layer with mozzarella, spinach, sun dried tomatoes and prosciutto and press down gently
Roll up the pork and tie with butchers string
Season lightly and brush with the remaining garlic/Dijon mixture
Place on a rack in a baking tray
Bake uncovered in a preheated oven at 200c for 35 mins and then finish off under a grill for 5 mins
Leave to stand for 10 mins before slicing