Prosciutto-wrapped Pork Mignon with Cider-cream Reduction

4 pork tenderloin mignons (5 ounces each)

4 paper-thin slices prosciutto (about 1/8 pound)

Salt and pepper to taste

2 tablespoons good-quality olive oil

1/2 cup seasoned bread crumbs

1 quart apple cider

1 cup heavy cream

Have the butcher cut 4 pork tenderloin mignons (5 ounces each), trimmed of fat. Have good-quality prosciutto sliced paper thin.

Season pork with salt and pepper. Press prosciutto into bread crumbs and put pork medallion on its side on the prosciutto. Roll tenderloin in prosciutto, and tuck end of prosciutto under itself to help it stay in place.

Heat oven-proof sauté pan on medium high heat and oil. Bring to just below the smoke point (when you first see a wisp of smoke from the oil). Put mignons in the pan and sear on all sides.

Transfer pan to 350° oven and bake 20 minutes or until pork reaches an internal temperature of 150°. (Pork will continue to cook when out of the oven; do not overcook.)

Remove from oven; let rest 5 minutes.

Prepare sauce by reducing cider to about 3/4 cup volume. (Cider will be syrup-like.) Add heavy cream and reduce to about 1 1/2 cups liquid. The sauce will have thickened itself. (Note: Do not boil sauce rapidly; it should merely simmer.)

Set sauce aside until plate is assembled.