3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons fresh rosemary, finely chopped
1 teaspoon kosher salt
1 teaspoon ground pepper
2 pork tenderloins, trimmed
8 thin slices Prosciutto or ham, divided
1 cup grated Parmesan, divided
extra-virgin olive oil
In a small bowl, combine oil, garlic, rosemary, and salt and pepper. Set aside. Preheat oven to 450 degrees.
Double butterfly the tenderloins to flatten--make two long horizontal cuts, one on each side, which will divide the tenderloin into thirds, without cutting all the way through. Open up so that you have a large rectangle of meat. Using the heel of your hand, gently flatten the meat to 1/2" thick. Repeat with the second tenderloin.
Lightly brush insides with herb-oil mixture. Cover each tenderloin with 4 slices of the Prosciutto, then spread 1/2 cup of the Parmesan over the ham, leaving a one-inch border. Starting with the long side, roll up each tenderloin so that the stuffing is in a spiral pattern. Tie the roasts with kitchen string every 2 inches. Lightly brush roasts with remaining herb-oil mixture.
Heat a large ovenproof skillet with oil. Add the roasts and cook, turning to coat the outsides until browned. Transfer the pan to oven and cook for 15-20 minutes until internal temperature reaches 145 degrees. Remove from heat and tent with foil. Let rest for 5 minutes. To serve, remove the string and cut into 1" slices.
Serve with your favorite Chianti wine.
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