Pork Tenderloin with Cherry Marmalade
Courtesy of National Pork Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
* 2 whole pork tenderloins
* 3 Tbsp. vegetable oil, divided
* 2 large red onions, sliced
* 1/2 c. sugar
* 1/2 c. dried tart cherries
* 2 Tbsp. Marsala wine
* 2 Tbsp. raspberry vinegar
* 8 thin slices prosciutto
* 3 Tbsp. vegetable oil, divided
* 2 large red onions, sliced
* 1/2 c. sugar
* 1/2 c. dried tart cherries
* 2 Tbsp. Marsala wine
* 2 Tbsp. raspberry vinegar
* 8 thin slices prosciutto
What to do:
1. 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.
2. Meanwhile, heat oven to 450°F. Cut pork tenderloin crosswise into four pieces. Wrap each piece in 2 slices of prosciutto. Squeeze prosciutto-covered pork to help ham adhere to pork. Cut each piece of prosciutto-wrapped pork into 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 6-8 minutes or until nicely browned.
3. To serve, spoon about 1/3 cup warm marmalade onto each of four plates. Top with 4 pork pieces per plate.
* Cherry Marmalade may be made up to 2 days ahead. Refrigerate, covered, until ready to reheat over medium heat.
* The pork tenderloin combined with the cherry marmalade make for an elegant yet easy entrée. Serve with creamy risotto, green salad with tart dressing and crusty Italian bread with olive oil for dipping.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Meanwhile, heat oven to 450°F. Cut pork tenderloin crosswise into four pieces. Wrap each piece in 2 slices of prosciutto. Squeeze prosciutto-covered pork to help ham adhere to pork. Cut each piece of prosciutto-wrapped pork into 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 6-8 minutes or until nicely browned.
3. To serve, spoon about 1/3 cup warm marmalade onto each of four plates. Top with 4 pork pieces per plate.
* Cherry Marmalade may be made up to 2 days ahead. Refrigerate, covered, until ready to reheat over medium heat.
* The pork tenderloin combined with the cherry marmalade make for an elegant yet easy entrée. Serve with creamy risotto, green salad with tart dressing and crusty Italian bread with olive oil for dipping.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 380; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 115mg; Total Carbs: 26g; Fiber: 1g; Protein: 39g; Sodium: 290mg;