Double Pork Roast With Mushroom Marsala Sauce | Oregonian Recipes

Name: 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; 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

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Rolling pin
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Plastic wrap
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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
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