Pork Tenderloin- serves 2

Ingredients
1 pork tenderloin-any fat and silver skin removed
Salt and fresh black pepper to taste
5 thinly sliced pieces of imported Parma proscuitto (the deli counter can do this for you)
1 teaspoon of extra virgin olive oil
Procedure
Preheat oven to 450 degrees. Season pork tenderloin lightly with salt and pepper. Remember that the proscuitto is salty, so you don't want to over-salt your pork. The proscuitto should be sliced and overlapping each other slightly, about an inch apart from each other (the way a window blind might look) and the slices should be running up and down. Now place the pork tenderloin onto the edge of the proscuitto running in the opposite direction (left to right) and roll the proscuitto around the tenderloin. I know this bit sounds confusing, but if it is not rolled correctly at this stage, the proscuitto will not stay around your tenderloin. Place on a foil lined sheet pan and brush lightly with the olive oil. Roast for 20 minutes then reduce temperature to 325 degrees and roast an additional 20 minutes. Make the compote and side dishes.

*Note: Pancetta and thinly sliced bacon can also be used to wrap the tenderloin and are equally delicious.