Pork Tenderloin Rosa di Parma
Ingredients
- 2 teaspoons finely chopped fresh sage
- 1 ½ teaspoons minced garlic
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 pork tenderloins (1-1 1/4 pounds each), trimmed
- 4 thin slices prosciutto
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 teaspoons extra-virgin olive oil, divided
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