2 pork tenderloins (1lb each)
Salt and pepper to season
20 fresh sage leaves
16 thin slices of prosciutto
4 pears, quartered and cored (Anjou or Bosc)
2 tbsps fresh lemon juice
3 tbsps olive oil
1/2 tsp crushed chilli flakes
2lbs fresh asparagus (if using)
2 tbsps maple syrup

Preheat oven to 425F. Line baking sheet with parchment paper.

Season pork well with salt. Place 10 sage leaves on each tenderloin. Wrap each tenderloin with prosciutto, overlapping the slices. Place on parchment paper.

Bake for 20mins. Remove from oven and add pears to pan. Drizzle with lemon juice, 1 tbsp oil and sprinkle with chilli flakes. Place asparagus on parchment and drizzle with remaining oil. Season with salt and pepper.

Bake for 10mins. Remove from oven and drizzle pears with maple syrup. Serve immediately, garnished with sage if you like.

Serves 4-6