A skinny chick original
2 pork tenderloins
1-2 sprigs of rosemary
1 large clove garlic
Freshly ground black pepper
3 ounces prosciutto (you may need more if your tenderloins are large)
Mince rosemary and garlic...about 1 tablespoon total. Mix in a small bowl with a couple teaspoons of olive oil to make a nice paste. Rub over pork tenderloins. Sprinkle lightly with salt and pepper. Wrap with prosciutto, pressing to allow prosciutto to adhere to itself when ends meet.
Preheat oven to 375º. Heat a small amount of olive oil in skillet. Sear on all sides. Remove to roasting pan, inserting a meat thermometer into center of one tenderloin. Roast till internal temperature reaches your desired doneness (we roasted to 145º). Allow to rest a few minutes before cutting.