Categories: Pork
Ingredients
- 2 tsp finely chopped fresh sage
- 1 1/2 tsp minced garlic
- 1 tsp finely chopped rosemary
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 pork tenderloins (1 to 1 1/4 lbs. each), trimmed
- 4 thin slices prosciutto
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tsp olive oil, divided
Directions
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Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
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Preheat oven to 450.
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Double butterfly the tenderloin, so they can be flattened, stuffed and rolled. To do that, you’ll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Lay one tenderloin on a cutting board. Hold the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick. Repeat with the second tenderloin.
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Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern, then tie the roasts at 2-inch intervals with kitchen string.
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Lightly brush the roasts all over with 1 1/2 tsp oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 tsp oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until browned on all sides, 3 to 5 minutes total.
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Transfer the pan to the oven. Roast, checking often, until cooked through, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch thick slices.