Prosciutto Wrapped Pork Tenderloin

2 pork tenderloins

1/2 cup fresh sage, chopped

pepper

1/3 cup olive oil

2 cloves garlic, minced

3 cups rhubarb, chopped

1/4 pound sliced prosciutto

1. Combine sage, pepper, garlic and oil. Coat the pork tenderloin with sage mixture and marinate for 2 hours.

2. Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees.

3. Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown the tenderloins on all sides, reducing the heat if the fat begins to to smoke, about 10 minutes.

4. Spread rhubarb evenly in the bottom of a 9x13 baking dish. Wrap tenderloins in prosciutto. Transfer wrapped tenderloin to 9x13 baking dish with rhubarb. Cover tenderloins with leftover marinade and drizzle with a bit more olive oil.

5. Roast in the oven until center of pork registers 140 to 145 degrees on an instant-read thermometer, 10 to 15 minutes, turning tenderloins over halfway through cooking time.

6. Transfer tenderloins to carving board, tent with foil, and let rest about 10 minutes before slicing and serving. Serve with rhubarb.

-Laura, ingredients from savor-the-rhubarb.com, cooking method from America's Test Kitchen