Relish
Combine all ingredients in medium-sized bowl; toss to mix well and set aside.
Vinaigrette
Measure ingredients into large bowl, whisk together and set aside.
Tenderloin
Spread prosciutto slices flat on work surface; sprinkle with thyme and sage. Use to wrap each portion of pork, separately. Season liberally with salt and pepper. Heat large heavy skillet over medium-high heat until hot. Add 2 tablespoons oil and cook wrapped pork pieces, turning once, until meat is caramel brown, about 4 minutes per side.
To Serve, toss arugula with vinaigrette in large bowl. Adjust seasonings. Divide and arrange on 4 individual salad plates. Slice tenderloin and arrange on top. Spoon relish over all and serve.
Ingredients
Relish
- 1/2 Cup California raisins
- 1/4 Cup finely diced fresh fennel
- 1/4 Cup finely diced apple
- 1/4 Cup finely diced celery
- 2 Tablespoons pine nuts, toasted
- 1/2 jalapeno, seeded and finely diced
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon aged balsamic vinegar
- Sea salt and freshly ground black pepper; to taste
Procedure
Vinaigrette
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon aged balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper; to taste
Tenderloin
- 4 thin slices prosciutto
- 1 Teaspoon fresh thyme leaves
- 1 Teaspoon sage leaves, thinly sliced
- 20 Ounces pork tenderloin, cut into 4 portions
- Sea salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 4 Cups arugula, washed and spun dry
Nutrition Facts Per Serving
Calories 470 (Calories from Fat 50%); Total Fat 26 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 105; Sodium 520; Potassium 938; Total Carbohydrate 20; Dietary Fiber 2; Sugars 16; Protein 38; Calcium 64; Iron 4;Try Another Recipe
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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