This version doubles down on the pork by stuffing it with prosciutto along with the cheese.
Preheat oven to 450F.
Double butterfly the tenderloins, so they can be flattened, stuffed and rolled.
Lay one tenderloin on a cutting board.
Rotate the tenderloin 180 degrees.
Open up the two cuts so you have a large rectangle of meat.
Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
Repeat with the second tenderloin.
Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture.
Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat.
Transfer the pan to the oven.
Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes.
To serve, remove the string and cut the pork into 1-inch-thick slices.
Tips
Tip: How to Double Butterfly a Pork Tenderloin
1.
Rotate the meat 180 degrees.
Cut lengthwise into the bottom third of the meat, taking care not to slice all the way through.
Open up the two cuts so you have a large rectangle.
Using the heel of your hand, gently flatten the meat to the desired thickness.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
