The pork tenderloin combined with the cherry
marmalade make for an elegant yet easy entree. Serve with creamy
risotto, green salad with tart dressing and crusty Italian bread
with olive oil for dipping.
Pork Tenderloin
with Cherry Marmalade
- 2 tablespoons vegetable
oil
2 large red onions, sliced
1/2 cup granulated sugar
1/2 cup dried tart cherries
2 tablespoons Marsala wine
2 tablespoons raspberry vinegar
2 whole pork tenderloins
8 thin slices prosciutto
1 tablespoon vegetable oil
- For Cherry Marmalade,
heat 2 tablespoons oil in large skillet over medium-high heat.
Add onions, saute 5 minutes, stirring occasionally. stir in sugar
and cherries. Continue cooking over medium-high heat, stirring
frequently, until onions are very tender and sauce is thickened,
about 5 minutes. Add wine and vinegar. Reduce sauce by half,
stirring frequently, about 5 minutes.
- Meanwhile, heat oven to
450 degrees F.
- Cut pork tenderloin crosswise
into four pieces. Wrap each piece in 2 slices of proscuitto.
Squeeze prosciutto-covered pork to help ham adhere to pork. Cut
each piece of procsiutto-wrapped pork in to 4 pieces.
- Heat one tablespoon oil
in large ovenproof skillet over medium-high heat. Brown pork
pieces on both sides, about 5 minutes total. Remove skillet from
heat and place in oven; roast 6 to 8 minutes or until nicely
browned.
- To serve, spoon about
1/3 cup warm marmalade onto each of four plates. Top with 4 pork
pieces per plate.
Serves 4.
*Cherry Marmalade may be
made up to 2 days ahead. Refrigerate, covered, until ready to
reheat over medium heat.
Nutrition Facts
Calories 380 calories
Protein 39 grams
Fat 13 grams
Sodium 290 milligrams
Cholesterol 115 milligrams
Saturated Fat 3 grams
Carbohydrates 26 grams
Fiber 1 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
