Combine all ingredients in medium-sized bowl; toss to mix well and set aside.


Measure ingredients into large bowl, whisk together and set aside.


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.



  • 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



  • 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


  • 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;

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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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Did you know raisins are a source of concentrated nutrients?