Stuffed Pork Tenderloin

In a small bowl, combine oil, garlic, rosemary, and salt and pepper. Set aside. Preheat oven to 450ºF.

Double butterfly tenderloins to flatten, making two long horizontal cuts, one on each side, which will divide the tenderloin into thirds, without cutting all the way through. Open up so that you have a large rectangle of meat. Using the heel of your hand, gently flatten the meat to 1/2-inch thick. Repeat with the second tenderloin.

Lightly brush insides with herb-oil mixture. Cover each tenderloin with 4 slices of the prosciutto, then spread 1/2 cup of the Parmesan over the prosciutto or ham, leaving a 1-inch border. Starting with the long side, roll up each tenderloin so that the stuffing is in a spiral pattern. Tie the roasts with kitchen string every 2 inches. Lightly brush roasts with remaining herb-oil mixture.

Heat a large ovenproof skillet with oil. Add roasts and cook, turning to coat the outsides until browned. Transfer pan to oven and cook for 15–20 minutes until internal temperature reaches 145ºF. Remove from heat and tent with foil. Let rest for 5 minutes.

To serve, remove the string and cut into 1-inch slices. Serve with your favorite Chianti wine.