2 whole pork tenderloins
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
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.
The pork tenderloin combined with the cherry marmalade make for an elegant yet easy entree. Serve with creamy risotto, green salad with tart dressing and crusty Italian bread with olive oil for dipping.