Sautéed Seasonal Vegetables- serves 2

Ingredients
6 oz. French Green Beams
8 Baby Yellow Zucchini
8 Baby Carrots
1 small shallot-chopped
1 tsp. butter or olive oil


Procedure
In a sauté pan, heat up an inch of water and bring to a boil. Add ½ teaspoon of salt. Add the carrots and green beans to par-boil for about three minutes. Then add zucchini. Cook one additional minute and strain. Place butter and shallot in the same pan, and cook about two minutes. Return the vegetables to the sauté pan and season with salt and pepper.

Final Plating and Presentation of dish
Wrap the pork tenderloin with saran wrap to keep the proscuitto in tact while slicing. Slice the tenderloin into ½ inch pieces then pull off the saran wrap.

I usually pipe my potatoes by filling a pastry bag fitted with a large star tip, but you can also scoop them onto the plate. Then place vegetables on the plate and fan out sliced pieces of pork tenderloin. Place two tablespoons of the apple-cranberry compote near the pork and serve.