Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce

INGREDIENTS

• 8 thin slices prosciutto (each about 8x2 inches)
• 2 tablespoons olive oil
• 3/4 pound mushrooms, sliced
• 2 1-pound pork tenderloins
• 2 teaspoons chopped fresh thyme
• 1 cup low-salt chicken broth
• 1/2 cup fresh breadcrumbs made from crustless French bread
• 2 teaspoons chopped fresh rosemary
• 1 cup dry white wine
• 1 teaspoon salt
• 1 garlic clove, minced
• 1 teaspoon freshly ground black pepper