Stone ground Dijon rubbed Prosciutto wrapped pork Tenderloin

I had to prepare this at work the other day. This is absolutely, one of the best pork dishes I've made yet. Right after reading this and subscribing to my blog, you will have to make this for dinner.
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Stone ground Dijon rubbed Prosciutto wrapped pork Tenderloin

Serves: 3 or 4 ppl

two tbs stone-ground dijon mustard
one tbs prepared horseradish
one tsp minced fresh rosemary
one half tsp minced fresh thyme
one tsp worcestershire sauce
two tsp soy sauce
one tbs olive oil
four dashes hot sauce
six slices/three ounces prosciutto
one pound pork tenderloin
one tbs olive oil
one tbs unsalted butter
kitchen twine

Directions:

Preheat the oven to 425 degrees.  In a small bowl, blend the first eight ingredients until smooth.
Rinse the pork tenderloin and pat dry.  Rub the marinade over the entire surface of the pork and set aside.
Lay six slices (approximately three ounces) of prosciutto on a cutting board, side-by-side and slightly overlapping.  Lay the pork tenderloin on top of the prosciutto horizontally, toward the bottom of the ham, leaving a one inch boarder.  Carefully pull the bottom of the prosciutto over the pork, pressing it in so it adheres to the marinade.  Gently roll the pork away from you, encasing it in the prosciutto and pressing lightly to ensure it is tightly wrapped.
With the wet marinade, I find that the prosciutto sticks nicely, however as soon as we place this in a hot pan the ham will begin to crisp and fry, highly tempted to let the edges curl up and to come undone.  Kitchen twine offers an easy fix.  Simply slide the twine under the tenderloin and tie it snuggly at the top, spacing the ties out across the length of the pork.
Heat a large, oven-safe saute pan over medium-high heat, adding one tbs olive oil (for the high burning temp) and one tbs butter (for great flavor).  Sear the tenderloin on each side for two minutes, rotating carefully to ensure this perfect little bundle stays together.  Once seared on all sides, transfer the pan to the oven and roast on 425 for 12 minutes.  Remove and tent with foil on a clean plate, allowing the meat to rest for 10 minutes.  Remove the twine and carve into one-inch thick slices.  Serve warm.