Heat your oven to 450F / 230C / gas mark 8
Roughly chop together the herbs, pepper, salt and garlic.
Unroll the butterflied tenderloins and cover each with 2 slices of Prosciutto di Parma and half of the Parmigiano Reggiano. With the longest side facing you, roll up each tenderloin and tie with string - so that the filling is securely encased.
Using your hands, rub olive oil over both tenderloins and then massage the herb mixture into the oiled surface. Place both tenderloins in the fridge for a couple of hours to let the flavours mature.
Whilst the meat is marinading, sauté the chopped walnuts in a dry pan over a hot heat. They’re ready when they smell walnutty and not burnt. Remove from the pan and let them cool.
Add the teaspoon of olive oil into the hot pan and add the pears, flesh side down. Quickly brown then remove the pan from the heat.
Place the browned pears, flesh side up this time, in a lightly oiled roasting pan and drizzle with the honey. Keep covered - these will then be roasted in the oven at the same time as the tenderloins.
Remove the tenderloins from the fridge and sear all over in oil in a heavy bottomed pan. Once the outsides are well-browned transfer to a roasting pan and place in the oven. Put the honeyed pears into the oven at the same time. Roast the tenderloin for 20 minutes then remove from the oven and leave to rest for 10 minutes. Let the pears carry on roasting for another 5 minutes and then remove from the oven also.
To serve, remove the string from the tenderloin and slice into 1inch slices. Place onto a long serving platter.
Pile the rocket onto another long serving dish. Add the pears, glazed side up. Scatter the walnuts and drizzle with the juices from the roasting dish along with a little extra honey if required.
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