Prosciutto Wrapped pork tenderloin, cauliflower purée, and Meyer lemon-caper vinaigrette

Tenderloin Prep:
Pat tenderloin dry and lightly season with salt and pepper. Evenly brush pork with a thin layer of Dijon. Sprinkle with chopped rosemary.

On a sheet of plastic wrap, lay out the prosciutto, slightly overlapping to form a rectangle the length of the tenderloin. Place the pork closest to you, roll forward tightly, twist both ends of the plastic wrap, like a candy wrapper, as tight as possible. Place in fridge for 30-60 minutes.

Remove tenderloin from refrigerator and unwrap. Heat a heavy skillet with neutral oil (rice bran or grapeseed) over medium-high heat. Sear all sides until prosciutto is browned and crispy. Roast on a rack at 375°F until internal temperature reaches 140°F. Rest 10 minutes before slicing and serving.

For Cauliflower Purée:
Clean and cut cauliflower into medium florets. Simmer in salted water until tender, avoiding a vigorous boil. Drain and let steam escape for a few minutes. Transfer to a blender with cream and butter, blend until smooth, and season to taste.

For Vinaigrette:
In a bowl, combine lemon juice, vinegar, Dijon, and honey. Slowly whisk in EVOO, then add capers, lemon segments, and pine nuts. Season with salt and pepper.

To Serve:
Spoon hot cauliflower purée onto the plate in a swoosh or circle. Slice pork against the grain and arrange shingled. Drizzle vinaigrette over the pork and aged balsamic on the plate. Garnish with fresh pea sprouts, if desired.