Ingredients: |
Ingredients: 2 1-pound pork tenderloins
8 thin slices prosciutto (each about 8x2 inches)
1/2 cup fresh breadcrumbs -use crustless French bread
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
|
Directions: |
Directions: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 pork (prosciutto will hang over pork on both sides). Mix breadcrumbs, 1 tsp. rosemary, and 1 tsp. thyme in small bowl. Add 1 tbl. oil; toss to blend. Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin. Fold prosciutto over to cover stuffing and roll 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 tsp. rosemary, and 1 tsp. thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 min.
Preheat oven to 350°F. Heat remaining 1 tbl. oil in heavy ovenproof skillet over med-high heat. Add roast and sauté until brown, turning with tongs, about 7 min. 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 5-10 degrees as pork stands).
Place same skillet over med. heat. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 min. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 min. Season with salt and pepper. |
This recipe for Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce is from