with FREE Shipping on Orders Over $49*We continue to deliver most orders by the "Receive it" date above. However, some orders may experience carrier delays and we anticipate this to continue through the holiday season. We apologize for any inconvenience.
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 Probiotic Berries & Plums, 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.