PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH MUSHROOMS
Steps:
- In a small bowl, mix the sage and garlic; reserve 1 tablespoon. Add 1 tablespoon oil to the bowl. Sprinkle the tenderloins lightly with salt and pepper and rub all over with the sage-oil mixture. For each tenderloin, lay 4 slices of prosciutto in a row, overlapping slightly; place tenderloin across the bottom of the slices and roll. With the rack in the center position, heat the oven to 350 degrees. In a very large skillet, heat the remaining oil over medium-high heat until shimmering. Add the tenderloins and cook until lightly browned all over, turning them every 1½ minutes (adjust the heat as necessary if the prosciutto begins to scorch), about 6 minutes total. Transfer tenderloins to a roasting pan and cook until the thickest part reaches 135 to 138 degrees, 11 to 17 minutes. Transfer to a carving board, cover loosely with foil, and rest until pork reaches an internal temperature of 145 to 150 degrees, 5 to 10 minutes. Meanwhile, with the skillet over medium-high heat, add the mushrooms, shallots, and ½ teaspoon salt, and cook until the mushrooms release their liquid and then brown, about 6 minutes. Add the flour and reserved sage mixture and cook, stirring constantly, for 1 minute. Add the Marsala, bring to a strong simmer, and scrape pan to dissolve the fond, about 30 seconds, then reduce another 3 minutes until syrupy. Add the chicken broth and any accumulated juices from the pork and reduce again until syrupy, about 5 minutes. Adjust heat to medium-low, stir in the butter to incorporate, then stir in the lemon juice and half the parsley. Taste the sauce and season to taste. Slice the meat, arrange on a platter, top with the sauce, sprinkle with the remaining parsley, and serve.
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