Pork Tenderloin

• 4 ounces pork tenderloin, 2 pieces (trimmed and pounded)
• flour, to coat pork
• salt and pepper
• 1/3 cup balsamic vinegar
• 1/4 cup knorr's demi-glace (prepared, mixed with warm water)
• 1/4 cup heavy cream, mixture diluted with half-and-half
• 20 pieces prosciutto, small pieces, maybe a slice cut up into little squares
• 2 tablespoons olive oil

1. in a small sautee pan add olive oil.
2. salt and flour pork, pat off excess flour.
3. turn on heat to medium, when oil is hot, add pork, give the pan a little shimmy so pork does not stick to the pan.
4. brown sides and remove pork. Pour out the oil.
5. add balsamic vinegar, demi glace, cream, prosciutto, and a pinch of salt to taste, but make sure you know what the taste is, and that is good. probably more salt than you think, but not too much, duh.
6. cook on medium heat until it starts to thicken just before finished add the pork back in and turn off, after a minute or so flip the pork over. pork should be tender, but all the way cooked.
7. now enjoy.

pork tenderloin, flour, salt, balsamic vinegar, knorrs, heavy cream, squares, olive oil

Taken from www.food.com/recipe/pork-tenderloin-170548 (may not work)