2 pork tenderloins (about 2 pounds), trimmed of silver skin and connective tissue

6 garlic cloves, peeled

1/4 C. extra-virgin olive oil,(EVOO) plus more for drizzling

Salt and freshly ground black pepper

A bundle of fresh sage leaves

1/4 pound prosciutto di Parma

1 pound baby spinach

2 C. arugula leaves (1 bunch), washed and trimmed of stems

6 button mushrooms, trimmed and thinly sliced

1 shallot, minced

2 T. red wine vinegar

juice of 1/2 lemon

2 T. fresh chopped thyme leaves

 

Preheat the oven to 450 degrees. Place the pork tenderloins on a baking sheet lined with aluminum foil. Cut 3 slits into each loin a few inches apart. Nest the cloves of garlic into the slits. Slatehr the pork with a healthy drizzle of EVOO and use your hands to coat the pork. Strap leaves of sage across each piece of pork. Wrap the tenderloins in the prosciutto, covering the pork entirely. Drizzle again with EVOO. Roast the pork for 25 minutes. While the pork roasts, prepare the salad. Combine the greens and mushrooms in a salad bowl. In a smaller bowl, combine the minced shallot with the vinegar, lemon juice, and thyme. Let stand for 15 minutes. (Nice place for a red wine break here. Even Atkins himself had a glass now and again.) Stream about 1/4 C. of EVOO into the dressing while whisking to emulsify it. Toss the salad with the dressing. To serve, pile the salad onto the plates. Slice the tenderloins on an angle, 1/2 inch slices, and arrange the sliced pork atop the salad.