Roasting Oven Environment
- 6 cloves garlic, finely chopped
- 5 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground pepper
- 2 pork tenderloins (about 1 ½ pounds each)
- 8 fresh sage leaves
- 12 slices prosciutto crudo
- 3 tablespoons extra virgin olive oil
- 2 tablespoons finely diced shallots
- 3 cups assorted mushrooms, thinly sliced
- 1 clove garlic, minced
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped parsley
- 3 sage leaves
- Freshly ground black pepper and salt, to taste
- 1/2 lemon
- Pinch of freshly grated nutmeg
Combine the garlic, 3 tablespoons oil, salt, and pepper in a small bowl and mix well to a paste like texture. Rub mixture over the pork tenderloins. Evenly lay sage leaves horizontally over pork. Place a sheet of plastic on your work surface. Lay 6 prosciutto slices, overlapping their edges, on the plastic. Set one tenderloin onto one far edge of prosciutto and roll, lifting the tenderloin with plastic to enclose with prosciutto and pressing to ensure prosciutto adheres to the meat. When fully wrapped, carefully remove the plastic wrap. Repeat with second tenderloin and set both aside.
Place a large saute or frying pan in the oven and heat for 5 minutes. Add remaining oil and heat for 30 seconds. Add prosciutto-wrapped tenderloins seam side down and sear for about 2 minutes. Using tongs, roll tenderloins and continue to cook for about 6 minutes, or until lightly browned on all sides. Continue to cook for 15 minutes more, or until internal temperature registers 138 degrees F. Remove tenderloins from pan, cover, and set aside to rest while you make the sauce. Thinly slice the pork tenderloins and serve with the sauce.
Return pan to oven with 3 tablespoons oil and heat for 1–2 minutes. Add shallots and cook for 2 minutes. Add mushrooms and cook for 6–8 minutes, or until they have released their liquid and are softened. Add garlic and cook for 1 minute. Add wine, scraping off browned bits from bottom of pan. Add butter, parsley, and sage and cook until butter is melted, about 1 minute. Season with salt, pepper, squeeze of fresh lemon, and nutmeg.