Prosciutto Wrapped Pork Tenderloin

- pork tenderloin

- prosciutto

- 1/2 stick butter

- 3 cloves garlic

- 3 sprigs rosemary

Rub

- 1/2 cup fresh parsley

- 1/4 cup fresh sage

- 1 T. Dijon mustard

- 1/2 shallot

- 2 T. olive oil

- salt and pepper

Glaze

- 1/2 cup brown sugar

- 1/2 cup maple syrup

- 2 T. barbecue sauce

- 1 t. cinnamon

- zest of 1 lemon

- 1/2 jalapeno

Combine all of the rub ingredients in a food processor to make a paste. Rub paste on tenderloin. Lay prosciutto out of wax paper and wrap around the tenderloin. Refrigerate a few hours or overnight. Combine all ingredients for the glaze, cool. Refrigerate until ready to use. When you are ready to cook the pork, preheat oven to 425 degrees. In an oven proof pan, add butter, garlic and rosemary. Sear the prosciutto seam side down. Flip and sear on the other side. Roast in the oven for 30 - 40 minutes. Brush glaze on the pork, roast for 10 minutes more. Let rest before slicing.