Pork Tenderloin Rolls with Prosciutto

Recipe By : "Pierre Franey Cooks With His Friends"
Serving Size : 4 Preparation Time :0:00
Categories : Pork/Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3 oz. pieces center-cut pork tenderloin -- trimmed of fat
4 thin slices prosciutto
4 ounces Parmesan cheese -- thinly shaved
2 tablespoons chopped fresh rosemary
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chicken broth
4 sprigs rosemary -- for garnish

Preheat the oven to 4000. On a flat surface, lay out the pork slices and
cover with a sheet of plastic wrap. Using a meat pounder of wooden mallet,
pound the pork slices into paper thin sheets like scaloppine. Remove the
plastic wrap and move the slices close to each other. Place a slice of
prosciutto over each pork slice. Next, place 2 shavings of Parmesan and
sprinkle with rosemary. Season with salt and pepper. Roll each pork slice
into a long tube and, without squeezing the meat, tie firmly with
butcher's twine at 1-inch intervals. Heat the olive oil in an ovenproof
nonstick skillet large enough to hold the 4 rolls in one layer. Add the
pork rolls and saute over medium-high heat until lightly brown on all
sides, 4 to 5 minutes. Add the wine and bring to a boil. Pour in the
chicken broth, cover, and place in the oven to bake for 10 minutes. Remove
pan from the oven and place on top of the stove. Cook, uncovered, over
medium-high heat until the sauce is reduced by half. Remove the rolls,
untie and slice on bias into 1/4-inch pieces. Pour the wine sauce over the
rolls and garnish with rosemary sprigs.

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