Prosciutto-Wrapped Pork Tender Loin

• 3 large garlic cloves
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon olive oil
• 1 (3 1/2 to 4-pound) pork tender loin
• Salt and freshly ground black pepper
• 4 ounces thinly sliced prosciutto
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine

1. Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
2. Sprinkle the pork generously with salt and pepper. 
3. Arrange the prosciutto slices on a work surface, overlapping slightly and forming a rectangle.
4. Spread the garlic mixture over the pork.
5. Wrap the prosciutto slices around the pork.
6.  Place the pork in a roasting pan. 
7. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145° F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.