Recipe Details

Pork Tenderloin with Cherry Marmalade

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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

Cooking Directions

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.

Serves 4.

*Cherry Marmalade may be made up to 2 days ahead. Refrigerate, covered, until ready to reheat over medium heat.

Serving Suggestions

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.

Nutrition Information

Calories: 380 calories
Protein: 39 grams
Fat: 13 grams
Sodium: 290 milligrams
Cholesterol: 115 milligrams
Saturated Fat: 3 grams
Carbohydrates: 26 grams
Fiber: 1 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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