 Ingredients
Relish:
1/4 cup Sun-Maid Natural Raisins
1/4 cup apple, finely diced and sprinkled with lemon juice
1/4 cup celery, finely diced
2 tablespoons pine nuts, toasted
1/2 jalapeno, seeded and finely diced
1 tablespoon extra virgin olive oil
1 tablespoon aged balsamic vinegar
salt and pepper, to taste
Tenderloin:
4 thin slices prosciutto or ham
1 teaspoon fresh thyme leaves
1 teaspoon sage leaves, thinly sliced
4 portions pork tenderloin (5-ounces each)
Salt and pepper
2 tablespoons olive oil
Vinaigrette:
2 tablespoons rice wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
salt and pepper, to taste
4 cups spring greens and arugula, washed and spun dry
Directions:
Relish: COMBINE all ingredients in a medium bowl; toss to coat well.
SET aside so flavors can blend.
Tenderloin: SPREAD prosciutto slices on work surface.
SPRINKLE with thyme and sage; wrap each around portion of pork.
SEASON liberally with salt and pepper.
HEAT a large heavy skillet over medium-high heat until hot.
ADD oil and cook wrapped pork pieces, turning until meat is caramel brown on all asides, about 4 minutes per side until meat reaches 140 F.
Vinaigrette: COMBINE all ingredients and whisk together.
TOSS with greens to coat.
DIVIDE and arrange on 4 salad plates.
SLICE tenderloin and arrange on top.
SPOON relish over all and serve.
Makes 4 servings.
Nutrients per Serving: Calories 390; Protein 31g; Fat 24g (Sat. Fat 4g); Carbohydrate 12g; Dietary Fiber 1g; Cholesterol 80mg; Sodium 210mg
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