2 1-pound pork tenderloins
8 thin slices prosciutto (each about 8×2 inches)
1/2 cup fresh breadcrumbs
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 pound mushrooms, sliced
1 garlic clove, minced
1 cup dry white wine
1 cup low-salt chicken broth
- Arrange tenderloins side by side on work surface with thick end of one next to thin end of other.
- Slightly overlap prosciutto strips crosswise down length of one pork (prosciutto will hang over pork on both sides).
- Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Add 1 tablespoon oil; toss to blend.
- Sprinkle crumb mixture atop prosciutto on pork. Fold prosciutto over to cover stuffing and place second tenderloin over prosciutto and stuffing on first.
- Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast.
- Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.
- Preheat oven to 350°F.
- Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add roast and sauté until brown, turning with tongs, about 7 minutes total.
- Place skillet with roast in oven. Roast pork until thermometer inserted into thickest part of pork registers 145°F, about 35 minutes.
- Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands). Let stand for at least 15 minutes for juices to settle.
- Place same skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 minutes.
- Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes. Season with salt and pepper.
- Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.
Makes 6 servings.Recipe Obtained from Bon Appétit, January 2003