9
30

Ingredients

  • 2 whole pork tenderloin
  • 2 tablespoons vegetable oil
  • 2 red onion (large, sliced)
  • 1/2 cup sugar
  • 1/2 cup dried tart cherries
  • 2 tablespoons marsala wine
  • 2 tablespoons raspberry vinegar
  • 8 slices prosciutto
  • 1 tablespoon vegetable oil

Directions

  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 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 6-8 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.
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