PROSCIUTTO WRAPPED 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 prosciutto. Squeeze prosciutto-covered pork to help ham adhere to pork. Cut each piece of prosciutto-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.

Servings: 4
Source: National Pork Board