Prosciutto Wrapped Pork with Walnuts
Ingredients
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1 1/2 pounds pork tenderloin
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3/4 teaspoon garlic salt
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1 package (3 ounces) prosciutto, thinly sliced
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2 tablespoons butter
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2/3 cup mango chutney
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1/4 cup white wine
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1/4 cup chicken stock
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3/4 cup coarsely chopped and toasted California walnuts
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Baby arugula and small red onion wedges (optional)
PREPARATION
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Season pork with garlic salt and wrap in prosciutto slices, securing the ends with toothpicks.
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In a very large skillet melt butter over medium-high heat. Add pork and cook until brown on all sides, turning occasionally.
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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.
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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.
NUTRITION
- Saturated Fat: 9 g
- Monounsaturated Fat: 7 g
- Cholesterol: 175 mg
- Sodium: 1610 mg
- Carbohydrates: 46 g
- Dietary Fiber: 1 g
- Protein: 58 g