Double Pork Roast With Mushroom Marsala Sauce | Oregonian Recipes

Ingredients

• 2 pork tenderloin roasts (3/4 to 1 pound each), trimmed of all fat
• 2 tablespoons packed fresh rosemary leaves, chopped
• 2 tablespoons packed fresh thyme leaves, chopped
• 4 ounces thinly sliced prosciutto
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 1/2 cup finely chopped shallots or onion
• 1/2 pound mushrooms (cremini, white button, shiitake, oyster or a mix), trimmed and sliced
• 1/2 cup dry Marsala wine
• 1-1/4 cups low-sodium chicken broth
• 1 tablespoon all-purpose flour