2 pork tenderloin roasts (3/4 to 1 lb each), trimmed of all fat
2 tbsp packed fresh rosemary leaves, chopped
2 tbsp packed fresh thyme leaves, chopped
4 oz thinly sliced prosciutto
3 tbsp extra-virgin olive oil, divided
Kosher salt and ground black pepper
1/2 cup finely chopped shallots or onion
1/2 lb mushrooms (cremini, white button, shiitake, oyster or a mix), trimmed and sliced
1/2 cup Lombardo Marsala Dry
1 1/4 cups low-sodium chicken broth
1 tbsp all-purpose flour
the oven to 350 F. Cut down through each tenderloin lengthwise so that you can
open it up like a book, but do not cut all the way through. Sprinkle water on
the cutting board under the tenderloin and sprinkle a little water on top of the
tenderloin (this will help prevent the meat from tearing when you pound it).
Cover the tenderloin with plastic wrap and pound the meat using a meat mallet or
rolling pin until it is about 1/2-inch thick.
2. Sprinkle half the rosemary and thyme leaves all over the inside of each butterflied and pounded pork tenderloin and spread the prosciutto evenly in one layer over the herbs. Beginning with the long end, roll up the tenderloin tightly, tucking in the ends (as you would a burrito). Use kitchen twine to tie the roll in a bundle, tying it every 2 inches.
3. In a large nonstick skillet over medium-high, heat 1 tablespoon of the oil. Season the pork lightly on all sides with salt and pepper, then add it to the skillet. Sear until golden brown on all sides. Transfer the pork to a shallow baking pan, then roast on the ovens middle shelf until the centre reaches 145 F, about 20 to 25 minutes. Remove the pork from the oven and cover loosely with foil.
4. Meanwhile, make the sauce. Return the skillet to medium heat. Add the remaining 2 tablespoons of oil and the shallots and cook, stirring, until the shallots are golden. Add the mushrooms and cook, stirring often, until the mushrooms give off all their liquid and are lightly browned.
5. Add the Marsala and simmer until almost all of it is reduced. Add 1 cup of the chicken broth and bring back to a boil. In a small bowl whisk the remaining 1/4 cup of chicken broth with the flour. Add the flour mixture to the skillet in a stream while whisking and simmer for 2 minutes. Add any juices from the resting pork to the sauce.
6. Slice the pork crosswise into 1-inch-thick slices. Transfer several slices to each of 6 serving plates. Spoon some of the mushroom sauce over each serving.