Shelly's Recipe

PROSCIUTTO-STUFFED TENDERLOINS

Category: Roasts/Tenderloins - Pork

4 teaspoons olive oil, divided
cloves garlic, minced
medium mushrooms, finely chopped
green onions, chopped
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pork tenderloins (about 12 ounces each)
4 ounces prosciutto, thinly sliced

Preheat oven to 425. In a large ovenproof skillet, heat 3 teaspoons oil over medium heat. Add garlic, mushrooms and green onions; saute, stirring, until mushrooms are browned, about 5 minutes. Stir in basil, salt and pepper; remove from heat. Set aside.

Slice each tenderloin lengthwise, almost in half, taking care not to cut all the way through. Place each tenderloin between sheets of waxed paper; pound to a 1/4- inch thickness. Arrange prosciutto evenly over tenderloins; top with mushroom mixture. Starting with a long edge, roll up each tenderloin; tie at 2- inch intervals with kitchen twine.

Place tenderloins in skillet; brush with remaining oil. Roast until an instant-read thermometer inserted in thickest part of each tenderloin reads 150F, about 30 minutes. Let tenderloins stand for 10 minutes before removing twine and slicing. Serves 6