First cube pork tenderloin and cook in a little olive oil with salt and herbs for half an hour, then leave to cool.
While it cools, make the pasta.
Mound the flour on the table, make a well in the centre and add eggs, salt and a little olive oil and slowly blend in the flour, then knead to form a smooth, even ball of dough. Set aside in a cool place, wrapped in plastic film, while you make the filling.
Mince the Prosciutto, ham, mortadella and cooled pork tenderloin in a food processor.
Put it all in a bowl, add the eggs, Parmesan cheese, a good grating of nutmeg and salt to taste. Mix well; if too wet, add a small quantity of dried breadcrumbs.
Now roll out the pasta, cut it into lots of little squares, and place a ball of filling in the centre of each square. Fold the pasta into little triangle shapes and wrap it around your finger to close it and give it the classic tortellini shape.
If you have difficulty making this shape, roll out the pasta dough with a pasta machine and make square or moon-shaped ravioli.
Continue until you have used up all the filling.
Cook the tortellini in boiling meat stock for just a few minutes and serve right away in the stock with freshly grated Parmesan cheese on the side.
Wine pairing: Garganega