Pork Tenderloin	3-4 shallots
(approx 1/2lb)	6-10 cloves of garlic
50g of Prosciutto	175 ml whipping cream (35% MF)
4 tbsp of olive oil (approx)	100 ml of white wine
	approximately 500g of linguine
	2 sun-dried tomato slices
	pepper

Pre-heat the oven to 375 degrees and dice both the shallots and the garlic. (Optional: you may want to also chop a few slices of Prosciutto for the linguine, as well.)

Preheat an oven-safe pan to medium with some of the olive oil in the pan. Take slices of the Prosciutto and wrap them around the tenderloin, taking care to wrap tightly enough that the Prosciutto stays wrapped to the tenderloin. Place the wrapped meat into the pan, brown on all sides, then place in the oven.

Preheat a saucepan with a few tablespoons of olive oil and lightly sauté the garlic and shallots. Add about ½ the cream and ¼ of the wine, as well as a touch more olive oil.

Begin boiling salted water in a medium sized pot (about ¾ full).

Open the oven and turn the meat over in the pan. Be very careful that the Prosciutto does not come unwrapped from the tenderloin. Grind pepper over the top, to taste, and salt to taste as well.

The sauce should be cooked until it is approximately half its original volume. At this point, add the remaining cream and wine. Once you've done this, turn the tenderloin again, making sure not to let the Prosciutto unravel.

Put the linguine in the boiling water, stirring occasionally. If you saved some of the Prosciutto for the linguine, add it now.

Reduce the sauce to approximately half its prior volume, then lower the heat and remove the meat from the oven. Let the meat cool for a few minutes on a clean cutting board. While the meat is cooling, strain the linguine. Then, cut the tenderloin into small medallions.

Serve the linguine, then the pork and then spoon the sauce on top. Garnish with sun-dried tomatoes.