¼ oz sage leaves
¼ oz rosemary leaves
3 ea cloves of garlic, peeled
Salt and pepper to taste
2 pork tenderloins 1-1 ¼ lbs each, trimmed
8 ea thin sliced Italian Prosciutto, such as Prosciutto di Parma, Prosciutto San Daniele
2 cups grated Parmigiano-Reggiano cheese, 1 cup per tenderloin
¼ cup extra virgin olive oil
Place the sage, rosemary and garlic on a cutting board and chop fine. Place in a mixing bowl and season with salt and freshly ground black pepper.
Preheat oven to 400 F.
Trim the tenderloin, removing any excess fat and silver skin. Butterfly the tenderloins so they can be flattened, stuffed and rolled.
Make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through.
Place one tenderloin on a cutting board. Holding 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. Repeat on other side.
At this point you may choose to stuffed the tenderloins or place the between two pieces of plastic wrap and pound until a ¼ inch thick.
Lay the tenderloins flat with the bottom side up. Place four slices of prosciutto on each tenderloin, covering from end to end. Place one cup of Parmigiano-Reggiano cheese on each tenderloin and spread evenly, leaving a ¼ inch on all sides with no cheese.
Roll the tenderloins and tie with kitchen twine.
Lightly brush the roasts on all side with olive oil and rub with the herb, garlic mixture. In a heavy skillet with the remain olive over med-high heat, brown all side and transfer to a baking pan, not crowding the roasts.
Roast for 15-20 minutes or until the internal temperature reaches 145 F.
Let rest on a board for 5 -7 minutes. Remove the strings and cut into slices of 1 ½ inches thick or as you desire.