Pork with Dried Fruit Chutney and Crispy Prosciutto


1/2 cup finely chopped onion
1/4 cup red wine vinegar
2 tablespoons olive oil
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


Prep time: 20 minutes
Marinate time: several hours or overnight
Cook time: about 40 minutes
Makes 6 servings.

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.

Heat oil in a medium saucepan and add red onion. Sauté for 5 minutes to soften 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. (May be made up to 1 week ahead and stored tightly covered in the refrigerator.)

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.