1 1/2 pounds pork tenderloin
3/4 teaspoon garlic salt
1 package (3 ounces) prosciutto, thinly sliced
2 tablespoons butter
2/3 cup mango chutney
1/4 cup white wine
1/4 cup chicken stock
3/4 cup coarsely chopped and toasted California walnuts
Baby arugula and small red onion wedges (optional)
Season pork with garlic salt and wrap in prosciutto slices, securing the ends with toothpicks.
In a very large skillet melt butter over medium-high heat. Add pork and cook until brown on all sides, turning occasionally.
Reduce heat to low and stir chutney, wine and chicken stock into the skillet. Cover and cook for 20 minutes or until pork reaches 145°F on a meat thermometer. Remove cover and cook until sauce thickens.
Slightly cool, remove toothpicks and carefully slice pork. Place on a platter lined with arugula and red onion, if desired. Pour sauce over the top and sprinkle with walnuts.
