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 6-8 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.
*Cherry Marmalade may be made up to 2 days ahead. Refrigerate, covered, until ready to reheat over medium heat.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (503g)|
|Recipe Makes: 4|
|Calories from Fat: 383 (42%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 143.4mg||44 %|
|Sodium 446.4mg||15 %|
|Potassium 1006.7mg||26 %|
|Total Carbohydrate 91.5g||27 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 89.6g|
|Protein 40.4g||58 %|
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Calories per serving: 912
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