1 cup chopped yellow onion
2 Tbsp minced fresh ginger
1 cup freshly squeezed orange juice ( 4 oranges)
3/4 cup apple cider vinegar
1 cup light brown sugar, tightly packed.
1 tsp whole mustard seeds
1/4 tsp crushed red pepper flakes
11/2 tsp kosher salt
6 Granny Smith apples, peeled, cored, and 1/2 inch diced
3/4 cup raisins
Chutney stays in refrigerator for up to 2 weeks.
2 pork tenderloins ( 2-3 lbs total)
1 Tbsp minced fresh rosemary
1 tbsp chopped fresh thyme
salt and pepper
good olive oil
10-12 slices prosciutto
Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium highest, stirring. Reduce the heat and simmer for 50 minutes to 1 hour, stirring until most of the liquid has evaporated. Stir in the raisins and serve warm , at room temperature or cold.
Preheat oven to 450.
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, theme, 1 tbsp salt, and 1 tsp pepper in a small bowl.
Rub the tenderloins over with 2 tbsp of olive oil. Sprinkle all sides with herb mixture. If there is a thinner tail tuck it under. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold and prosciutto.
Roast 20-25 minutes until it reads 140 medium rare- let rest for 15 minutes before slicing.