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1
Arrange tenderloins side by side on work surface with thick end of one next to thin end of other.
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2
Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides).
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3
Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl.
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4
Add 1 tablespoon oil; toss to blend.
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5
Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin.
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6
Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first.
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7
Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast.
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8
Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl.
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9
Rub herb mixture over outside of roast.
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10
Let stand 30 minutes.
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11
Preheat oven to 350F.
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12
Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat.
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13
Add roast and saute until brown, turning with tongs, about 7 minutes.
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14
Place skillet with roast in oven.
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15
Roast pork until thermometer inserted into thickest part of pork registers 145F, about 35 minutes.
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16
Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands).
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17
Place same skillet over medium heat.
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18
Add mushrooms and garlic; saute until mushrooms begin to brown, about 6 minutes.
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19
Add wine and broth.
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20
Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes.
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21
Season with salt and pepper.
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22
Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.
