Shelly's Recipe

PROSCIUTTO-WRAPPED PORK MIGNON WITH CIDER CREAM REDUCTION

Category: Pork - Chops and Steaks

4 (5 oz) pork tenderloin mignons
4 thin slices prosciutto
Salt and pepper
2 tbsp olive oil
1/2 cup seasoned bread crumbs
1 quart apple cider
1 cup heavy cream

Preheat oven to 350. Season mignons with salt and pepper. Press prosciutto. Roll tenderloin in prosciutto, tucking end of prosciutto under itself to help it stay in place. Heat an oven-proof saute pan on medium high heat and oil. Bring to just below smoke point (when you first see wisp of smoke from oil). Put mignons in the pan and sear on all sides. Transfer pan to oven and bake for 20 minutes or until pork reaches internal temperature of 150. (Pork will continue to cook when out of the oven; do not overcook.) Remove from oven and let rest while preparing sauce.

Sauce: Reduce cider to about 3/4 cup volume or until it is syrupy-like. Add heavy cream and reduce heat to about 1 1/2 cups liquid. The sauce will have thickened itself. Be careful not to boil the sauce rapidly but should simmer it. Spoon sauce on plate and place meat on top.