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.
Sticks-a-GoGo 
You must be logged in to post a comment.