INGREDIENTS
1
Pork tenderloin
2
slices Prosciutto
1
Red or white potatoes, Small
2
Sage, leaves
2 tbsp
Sage, leaves
2
Shallots
2/3 cup
Chicken stock
1 tsp
Dijon mustard
1 tbsp
Mustard, grainy
2
Pepper, Freshly ground
1
Salt
1
Olive oil
1/4 cup
Heavy cream
1/4 cup
White wine