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1. Lay the tenderloins side by side.
2. Overlap the prosciutto strips crosswise down length of pork.
3. Mix breadcrumbs, 1 teaspoon rosemary,1 teaspoon thyme, & 1 tablespoon. Olive oil.
4. Sprinkle this on top of prosciutto.
5. Fold the prosciutto over to cover stuffing & roll 2nd loin over first.
6. Tie.
7. Mix salt, pepper, 1 teaspoon rosemary, 1 teaspoon thyme-rub this over roast.
8. Let it stand for 30 minutes.
9. Heat 1 tablespoon of the olive oil in a skillet.
10. Add the roast and sauté until its brown-turning often.
11. Place the skillet and roast in an oven and roast @ 350 until thermometer reaches 145 which ais about 35 minutes.
12. Add the mushrooms and garlic to the skillet and sauté over med heat for apprximatley 6 minutes.
13. Add the wine and the broth.
14. Boil until the sauce thickens enough to coat a spoon which is about 12 minutes.
15. Season with salt and pepper.
16. Serve sauce over tenderloin roast.
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