Prosciutto-Wrapped Pork Tenderloin with Mushroom Sauce

Directions

Meat

1Arrange tenderloins side by side on work surface with thick end of one next to thin end of other.

2Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides).

3Mix breadcrumbs, 1 teaspoon of rosemary, and 1 teaspoon of thyme in a small bowl. Add 1 tablespoon of oil; toss to blend.

4Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin.

5Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first.

6Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast.

7Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.

8Preheat oven to 350. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat.

9Add roast and saute until brown, turning with tongs, about 7 minutes.

10Place skillet with roast in oven. Roast until thermometer inserted into thickest part of pork registers 145 degrees, about 35 minutes.

11Transfer roast to platter; tent loosely with foil to keep warm.

Sauce

1Place same skillet over medium heat.

2Add mushrooms and garlic; saute until mushrooms begin to brown, about 6 minutes.

3Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes.

4Season with salt & pepper.

5Cut roast crosswise into 1/2 inch thick slices; serve with mushroom sauce.