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Ingredients

• 1/2 cup heavy cream
• Zest and juice of 1 lemon, divided
• 1 pork tenderloin (about 2-2 1/2 pounds)
• 6 thin slices prosciutto, cut in half
• 12 sage leaves
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 cup white wine
• 3 tablespoons butter, softened
• 2 tablespoons flour
• 1 pound fresh fettuccine or linguine
• 1 bunch asparagus, woody ends and stalks removed
• 1/2 cup basil (about a handful), chopped
• 1/4 cup grated Parmigiano Reggiano

Description

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