Pork Tenderloin with Asparagus and Prosciutto

Ingredients

• 225 gPork tenderloin
• 450 gAsparagus
• 50 gProsciutto
• 175 gCream
• 24 gGarlic
• 90 gShallot
• 16 gTomato
• 500 gLinguine
• 60 mlOlive oil
• 100 mlWhite wine

Instructions

1. 1

   Preparation

   • Preheat the oven to 200°C (375°F).
   • Trim any connective tissue from the pork and pat dry.
   • Wash asparagus, trim woody ends and slice on the diagonal.
   • Peel and chop garlic, peel and dice shallots, slice sun‑dried tomatoes.
   • Reserve a few prosciutto slices if you want to add pieces to the sauce.
2. 2

   Sear and roast the pork

   • Wrap the prosciutto around the pork tenderloin, pressing to secure.
   • Preheat an oven-safe pan over medium heat and add 2 tbsp (30 ml) olive oil.
   • Sear the pork on all sides until the prosciutto is lightly crisp (1–2 min per side).
   • Season with salt and pepper and transfer the pan to the oven for about 12–18 minutes until internal temperature reaches 63–65°C. Rest 5–8 minutes before slicing.
3. 3

   Make the asparagus–prosciutto sauce

   • In a separate pan heat 2 tbsp (30 ml) olive oil. Sauté shallots and garlic until translucent.
   • Add a little more oil if needed and the asparagus; sauté until slightly tender.
   • Add half the cream (about 85 ml) and 1/4 of the wine (≈25 ml) and reduce slightly.
   • Add the rest of the cream and wine and reduce until saucy. Stir in reserved chopped prosciutto and sun‑dried tomatoes if using. Season to taste.
4. 4

   Cook pasta and serve

   • Bring a large pot of salted water to a boil and cook linguine until al dente (8–10 minutes), stirring occasionally.
   • Drain the pasta and portion onto plates.
   • Slice the rested pork into medallions and place on the linguine. Spoon sauce over and serve immediately.