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INGREDIENTS

1 pork tenderloin, around 3/4 lb.

1 tsp. dried marjoram, thyme
savory or other herb of your choice

1 egg

5-6 tissue thin slices of prosciutto

Salt/pepper
1 tbs. water
2 tbs. Butter

1 cup bread crumbs

INSTRUCTIONS

Place the tenderloin on one edge of the prosciutto, season with salt, pepper, and whatever herb you decide to use. Then roll the tenderloin up, tucking the tail end in to create a more even thickness. Put the rolled tenderloin in the fridge. Preheat your oven to 325°. Mix the egg with the water in a wide, shallow bowl, and put the breadcrumbs into a large plate as well. Dredge the tenderloin in the egg, then in the breadcrumbs. Melt the butter in a skillet on medium-high heat and brown the tenderloin on all sides. Pop it in the oven to finish cooking; it should take around 15 minutes.