Lots of prep work for a dish that was okay, but not stand out memorable. Even though I'm Italian and grew up with the stuff, I never did like prosciutto so I used bacon instead. Used shallots because that's what I had, and added some garlic. I sliced the tenderloin into medallions, dredged them with flour, then sauteed them. I removed them to a platter and set them aside while I sauteed the bacon, shallots and garlic. I deglazed the pan with white wine, then added the sun dried tomatoes, sage, parsley, broth and cream. I returned the pork tenderloin to the pan and cooked over medium heat until the meat was cooked through and the sauce had thickened. It certainly was a beautiful dish, but just didn't have the same wow factor in taste. I've made far tastier pork tenderloin dishes with fewer ingredients and half the effort.
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