Pork Saltimbocca With White Wine Sauce

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1432
FAT
353%
CHOL
164%
SOD
140%

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Ingredients for 4 servings

1/2 cup heavy cream

Zest and juice of 1 lemon, divided

1 pork tenderloin (about 2-2 1/2 pounds)

6 thin slices prosciutto, cut in half

12 sage leaves

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil (EVOO)

1 cup white wine

3 tablespoons butter, softened

2 tablespoons flour

1 pound fresh fettuccine or linguine

1 bunch asparagus, woody ends and stalks removed

1/2 cup basil (about a handful), chopped

1/4 cup grated Parmigiano Reggiano

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