Pork Tenderloin with Asparagus and Prosciutto

Trim the pork tenderloin of any silver skin and excess fat, then season generously with salt and pepper on all sides. Wrap the tenderloin with overlapping slices of prosciutto, pressing firmly to adhere.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the prosciutto-wrapped tenderloin on all sides until golden brown, approximately 2 minutes per side.

Transfer the skillet to a preheated 400°F (200°C) oven and roast until the internal temperature of the pork reaches 145°F (63°C). Remove from the oven and allow the tenderloin to rest on a cutting board.

While the pork rests, trim the woody ends from the asparagus spears and cut them into 2-inch pieces. Blanch the asparagus in salted boiling water for 2 minutes, then transfer immediately to an ice bath to preserve their color.

In the same skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic and finely chopped shallots until softened and fragrant, about 2 minutes.

Add the chopped sun-dried tomatoes to the skillet and stir to combine, then deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half.

Add the blanched asparagus to the sauce and toss to coat, heating through for 1 to 2 minutes. Adjust seasoning with salt and pepper as needed.

Slice the rested pork tenderloin into medallions and arrange them over the asparagus and sun-dried tomato sauce. Serve immediately, spooning additional sauce over the top.