I bought a 1 1/4# pork tenderloin and cut it into a sheet, then laid some prochiutto on it.
I sliced some onion and green apple and added some thyme and sage.
This was sauteed in olive oil and some water.
This was allowed to cool and was spread onto the pork and then rolled up and trussed
It was browned on all sides and then slid into a 400º oven with broccoli and white wine and a little chix stock until it hit 145
After resting for 10 it was sliced and plated with a baked spud and the brocc.