- 2 pork tenderloins (1 to 1 1/2 lbs, each)
- kosher salt and ground black pepper
- 2 tablespoons cooking oil
- 12 to 14 slices prosciutto
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced oyster mushrooms
- 1/2 cup sliced morel mushrooms
- 2 tablespoons diced shallots
- 1 tablespoon shaved garlic
- 1/4 cup white wine
- 6 tablespoons cold unsalted butter
- Season the pork with salt and pepper
- Heat 1 tablespoon of oil in a large pan. Add the pork to the pan; sear for 2 minuts on all sides. Remove the pork from the pan and slice into 2-ounce portions. Wrap each portion with a slice of prosciutto, cut to fit. Return the pork to the pan, searing the prosciutto on all sides. Place the pork pieces back in the pan, cut side down; cover and cook for another 5 to 7 minutes or until medium (160F), turning once.
- For the ragout, add the remaining 1 tablespoons oil to the saute pan. Add all the mushrooms, shallots, and garlic. Season the mixture with salt and pepper and saute for 3 to 5 minutes or until tender. Add the wine and bring to a boil. Reduce heat and simmer 3 minutes or until liquid is reduced by half. Whisk in butter, 1 tablespoon at a time. Serve the ragout with the pork.
- Note: You can use any combination of wild and domestic mushrooms to equal 1 and 1/2 cups.