Prosciutto-Wrapped Pork Tenderloin With Port-Almond Veloute

6 tablespoons butter, divided 4 tablespoons all-purpose flour 3 cups chicken broth, divided Salt and ground black pepper 2 shallots, thinly sliced #188; cup sliced almonds 2 ounces Port wine 2 pork tenderloins (about 2 pounds total), cut into 8 thick medallions 4 slices prosciutto, halved lengthwise 2 tablespoons canola oil Heat the oven to 400 degrees. In a medium saucepan over medium-high, melt 4 tablespoons of the butter. Cook until lightly browned, then add the flour. Cook, stirring often, until the mixture forms a thickly, lightly browned paste (roux). Add 2 cups of the broth, then reduce heat to medium-low and cook for 30 minutes, stirring often. Season with salt and pepper. Meanwhile, in a saute pan over medium-low, melt the remaining 2 tablespoons of butter. Add the shallots and saute until translucent, then add the almonds and cook for 5 minutes. Add the Port and stir, scraping the bottom of the pan to deglaze it. Add the thickened roux to the shallots and almonds, mixing well. The sauce will be quite thick. Add the remaining cup of chicken broth to thin as desired. Cover and set aside. Wrap each pork medallion in a strip of prosciutto. Season with salt and pepper. In an oven-safe saute pan over medium-high, heat the canola oil. Add the wrapped pork medallions and sear the tops and bottoms until nicely browned. Place the pan in the oven to cook for another 8 minutes. To serve, spoon the Port-almond sauce onto plates and place a pork medallion over it. Serves eight. Ryan King