• 2 pork tenderloin
• 1 1/2 cups old fashion ricotta cheese
• 1 tsp salt
• 1/2 pepper
• 1 Tsp dried parsley
• 3/4 cup dried cranberry
• 1 lb ham, thinly sliced
• 1/2 tsp dried parsley
• 1/2 tsp dried theme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tsp Dijon mustard
• 1 tsp Worcestershire sauce
• olive oil

Now let’s play:

Butterfly pork tenderloin lengthwise. Mix ricotta cheese, salt, pepper, dried parsley, and dried cranberry together. Apply half of the mix onto the butterflied surface of each tenderloin. Set aside. Lay out the ham slices (overlap the slices a little bit), so they  form two wraps large enough to go around each tenderloin twice. Mix together the rest of the ingredients, other than olive oil, and spread half of the mix onto each “ham wrap”. Transfer two tenderloin onto each “ham wrap”, and wrap them up as wrapping burritos. Place wrapped tenderloin in a large buttered baking dish with seam side down. Drizzle some olive oil on the top, and bake in a 350F oven for 40 minutes. Cover with foil and let it cool for 30 minutes. Slice (1/2 inch wide) and serve immediately (about 6-8 servings).

After-play thoughts:

The amount of ham used may vary depends on how much you overlap the slices, as well as the shape and the thickness of the ham slices.