Pork Tenderloin with Asparagus and Prosciutto

Instructions

Trim any small patches of white connective tissue from the pork, since they stay tough and elastic when cooked. Wash the asparagus and cut it into small pieces on an angle. Chop a few slices of the prosciutto and set them aside if you want some in the sauce. Heat the oven to 375°F (200°C).

Wrap the rest of the prosciutto around the tenderloin as tightly as you can so it stays in place. Heat an oven-safe pan over medium heat with a few tablespoons of olive oil, then brown the pork on all sides. Move the whole pan into the oven.

Heat a second pan, preferably a saucepan, with a few tablespoons of olive oil. Add the garlic and shallots and sauté them gently until the garlic turns a very light brown.

Add a little more olive oil and the asparagus to the saucepan. When the asparagus has softened slightly, pour in about half the cream and about a quarter of the wine. Meanwhile, fill a medium pot three-quarters full with salted water and bring it to a boil over high heat.

Turn the tenderloin over in its pan, taking care that the prosciutto stays on, and season it with a little salt and pepper. Let the sauce reduce to about half its volume, then add the remaining cream and wine. Turn the pork over once more.

Put the linguine into the boiling water and stir now and then. The chopped prosciutto can go into the sauce at this point. When the sauce has reduced again, turn the heat down.

Take the pork out of the oven, move it to a clean cutting board and let it rest for a few minutes. Drain the linguine and slice the pork into small medallions.

Divide the linguine among the plates, lay a few medallions on each portion and spoon the sauce over the top.