Next, put plastic wrap on top of the roast and — using either a meat pounder or rolling pin — pound it to an even thickness. You can help to make sure that the meat won't stick to the plastic and tear if you first sprinkle both sides of it with some water. And even if the meat does shred a bit, don't worry. It will knit back together as it cooks.
One of the great things about this recipe is that you can prepare and roll the roast a day ahead. You also can make the mushroom sauce in advance, then warm it up in the saute pan after you've browned the pork roast, which allows you to take advantage of any browned bits sticking to the bottom of the pan after the roast has left the premises. This isn't just smart time management, it's good cooking; both the roast and the sauce will taste better if you prepare them a day ahead of time. And it'll free you up to prepare the rest of your holiday meal on the big day itself.
DOUBLE PORK ROAST WITH MUSHROOM MARSALA SAUCE
Start to finish: 1 hour
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
Heat the oven to 350 F.
Cut down through each tenderloin lengthwise so that you can open it up like a book, but do not cut all the way through. Sprinkle water on the cutting board under the tenderloin and sprinkle a little water on top of the tenderloin (this will help prevent the meat from tearing when you pound it). Cover the tenderloin with plastic wrap and pound the meat using a meat mallet or rolling pin until it is about 1/2-inch thick.