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Pork Rolls with Sun- Dried Tomatoes and Prosciutto

2 pork tenderloins (about 2 pounds total)
1/2 teaspoon kosher salt
12 oil-packed sun-dried tomatoes, drained, sliced into 1/2-inch pieces
4 ounces prosciutto, thinly sliced
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
6 to 8 large fresh sage leaves
20 ounces cremini mushrooms, thickly sliced


Cut each pork tenderloin crosswise, on the bias, into six equal slicestwelve slices in all. Pound each piece of pork to an even thickness of about 1/2 inch, using a meat mallet. Season the pork on both sides with the salt. Lay the pork slices flat on your work surface, and evenly place the sliced sun-dried tomatoes on top. Layer on the sliced prosciutto, cutting or tearing it to fit on the pork slices without draping over the sides. Roll up the pork lengthwise, enclosing the filling, and secure with toothpicks. Melt the butter and the oil in a large skillet over medium-high heat. Pour the flour onto a plate. Dredge the pork rolls lightly in the flour, tapping off the excess. Sear the pork in the skillet on all sides, about 8 to 10 minutes in all, then push the pork to one side of the pan and toss in the sage leaves. Once the sage is sizzling, add the mushrooms, and cook until they are starting to brown, about 3 to 4 minutes. Redistribute the pork rolls evenly in the pan with the mushrooms, then cover the skillet and lower the heat. Simmer until the mushrooms have given off their juices and the pork is tender, about 10 to 12 minutes.

Source: www.epicurious.com