I devised this recipe myself and it is one of my favorites to serve guests. It looks nice on the plate and goes well with Creamy Rosemary and Sage Polenta.
Make a lengthwise cut about 2/3 through a pork tenderloin and then separate the halves as if you are opening a book. Flatten with a heavy mallet. Then make another lengthwise cut through each of the two "pages" of the book and open and flatten those. You will be left with a fairly large flat piece of tenderloin.
Brush the top of the flattened meat with olive oil. Sprinkle with salt, pepper, 1 clove of minced garlic, a handful of coarsely grated Romano cheese, a small handful of coarsely chopped herbs (I sometimes use a parsley and basil mixture, especially in the summer when I can get it fresh from my garden. I also often use just Rosemary. It is up to your tastes.) Roll the meat along its long side so you have a long log. Tie kitchen twine around it in a few places along the length to hold the log together. Dredge in flour.
Pour a little olive oil in a flameproof roasting pan and set on medium-high heat. Brown the meat on both sides and then remove from the flame. Pour 1/2 C. chicken broth and 1/2 C. dry white wine over the meat. Roast at 350 for 30-40 minutes until meat thermometer indicates it is done. Let rest on cutting board. While the meat rests, prepare the gravy (below). Then cut the meat at a slight diagonal so that you have nice-sized pinwheels of meat. Arrange them on a platter so each pinwheel slightly overlaps the one before it. Pour the gravy through a sieve on top of the meat.
Gravy: Whisk 1 T. flour into the pan drippings, place over flame to thicken, stirring often. When thick, taste for salt, and then strain over the meat.
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