Roast Pork with Mushroom Marsala Sauce

1 pork tenderloin 3/4 to 1 pound

2 tbsp packed fresh rosemary leaves, chopped

2 tbsp packed fresh thyme leaves , chopped

4 ounces prosciutto, thinly sliced

3 tbsp extra virgin olive oil

Kosher salt and ground black pepper

1/2 cup finely chopped onions or shalllots

1/2 lb mushrooms trimmed and sliced

1/2 cup dry marsala wine

1 1/4 cup low sodium chicken broth

1 tbsp all-purpose flour

  1. Heat oven to 350 deg
2. Butterfly the tenderloin. ( Sprinkle water on cutting board
and on top of tenderloin.)

3. Cover meat with plastic wrap and pound to 1/2 inch thick with mallet or rolling pin.

  1. Sprinkle------------------------------------------------------------------------------------------------------------------------ the rosemary and thyme ove tenderloin and spread the prosciutto in one layer over the herbs.
5. Roll up tendeloin and tie every 2 inches with twine.
6. In a large non stick skillet, heat one tbsp oil over medium high heat.Season the pork on all sids
with salt and pepper . Add to the skillet and sear on all sides until golden brown.

7. Transfer the pork to a shallow baking pan . Roast on the middle rack until the center reaches 145 deg
about 20 to 25 minutes.Remove pork from the oven and cover loosely with foil.

The Sauce

8. Return the skillet to medium high heat . Add remaining 1/2 tbsp oil and onions(shallots) and cook until
golden. Add mushrooms and cook until lightly browned, stirring often.

8. Add the marsala and simmer until almost all reduced. Add 1/2 cup broth and bring back to a boil.In a small bowl whisk remaining broth with flour. Add flour mixture in a stream and simmer while whisking for 2 minugtes. Add any pork juices to the sauce.

9. Slice one inch thick and spoon on sauce