2 tablespoons chopped fresh rosemary, plus additional for garnish
1 teaspoon each: salt and pepper
1 1/2 pounds pork tenderloin or boneless, skinless chicken breasts
4 slices prosciutto
Dried Fruit Chutney:
1 tablespoon olive oil
1/2 cup chopped red onion
1/2 cup each: Mariani Blueberries, Mariani CA Prunes, chopped Mariani Mediterranean Apricots, and chopped Mariani Mango
1/2 cup cider vinegar
1/4 cup water
2 tablespoons brown sugar
1 teaspoon ground ginger
1. Place onion, vinegar, oil, rosemary, salt, and pepper in a large resealable bag. Add pork or chicken and seal bag. Let marinate in the refrigerator for several hours or overnight. Lightly scrunch prosciutto on a large microwave-safe plate. Microwave on HIGH for 1 minute. Turn each over and cook for 1 minute more. Transfer to a container and refrigerate until ready to use.
2. Heat oil in a medium saucepan and add red onion. Sauté for 5 minutes to soften the onion. Add remaining chutney ingredients and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (Can be made up to 1 week ahead and stored tightly covered in the refrigerator.)
3. Remove pork or chicken from marinade and discard marinade. Grill over medium heat for about 7 to 8 minutes on each side, or until pork reaches 145°F on a meat thermometer or chicken is cooked through. Remove from grill and let stand for 5 minutes, then thinly slice. Serve with any accumulated juices and sprinkle with crisp prosciutto.