Proscuitto Wrapped Pork Tenderloin

  
    Servings: 4
 Amount  Measure  Ingredient
2 pieces Dried apricot
1  pinch  Cumin seed
1  pinch  Anise seed
1 pinch  Salt and Pepper
1/2.  ounce  Heavy cream
1  large  Egg yolk
4  ounces  Pork trimming
1 ounce  Pork fat
1/2 ounce  Garlic, minced
2  sprigs  Sage
1  tsp.  Jamaican jerk seasoning
1  tsp.  Dry mustard
16  ounces  Pork tenderloin
1  ounce  Olive oil
3  ounces  Caulfat
2  thin slices  Proscuitto
     

Preparation:
Clean tenderloin. Rub tenderloin with Jamaican jerk, dry mustard, salt and pepper. Heat pan on high heat, add oil and sear tenderloin, roast in the oven until desired doneness and cool. Rough chop apricots and combine with all ingredients except egg, blend in robo coupe until smooth. Chill. Layout proscuitto on plastic wrap and top with a thin layer of farce, and place pork in the middle. Wrap Proscuitto tightly around pork, and wrap tightly in caulfat. Sear lightly on all sides' finish in 400-degree oven.