A couple of weeks ago, I was in the mood to try something new for dessert. I usually don’t eat dessert after dinner, but rules are made to be broken. I found a fourteen year-old Sunset Magazine recipe that tantalized my taste buds…chocolate shortcakes, fresh raspberries sitting on top of creme fraice mixed with heavy whipping cream, and drizzled with raspberry sauce.
With a dessert this scrumptious, I decided to go all out for dinner.
Six slices of prosciutto placed side-by-side topped with six fresh sage leaves,
wrapped around a pork tenderloin roast. Baked at 450 degrees until meat thermometer reached an internal reading of 150 degrees.
The roast was served with potatoes baked in coarse salt placed alongside broccoli.
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