The pork tenderloin combined with the cherry marmalade make for an elegant yet easy entree.

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Name: Pork Tenderloin with Cherry Marmalade
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons Vegetable oil; 2 large red onions sliced; 1/2 cup 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

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INGREDIENTS

2 tablespoons Vegetable oil
2 large red onions ; sliced
1/2 cup 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

Servings

INSTRUCTIONS

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.

NOTES

Republished with permission, National Pork Board

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Pork Tenderloin with Cherry Marmalade

2 tablespoons Vegetable oil 
2 large red onions sliced
1/2 cup 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 6-8 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.

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Nutrition

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Serving Size: 1 Serving (503g)
Recipe Makes: 4

Calories: 912
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 912

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