Pork tenderloins are a wonderful, stress free way to go.  Quick to cook, easy to carve, and so many variations on seasoning.

Ingredients:

• 2 pork tenderloins (2½ to 3 pounds total)
• 1 Tab minced fresh rosemary leaves
• 1 Tab chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• Good olive oil
• 10 to 12 slices prosciutto
• Apple Chutney (see recipe)

Directions:

1. Preheat the oven to 450°.
2. Place the tenderloins on a sheet pan and pat them dry with paper towels.
3. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl.
4. Rub the tenderloins all over with 2 tablespoons of olive oil.
5. Sprinkle all sides with the herb mixture.
6. If there is a thinner “tail,” fold it underneath so the tenderloin is an even
   thickness throughout.
7. Wrap the tenderloins completely with a single layer of prosciutto. (I
   place the prosciutto diagonally  with the ends wrapping under the tenderloins.) (You can also wrap it in bacon instead, but cut down the salt.)
8. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.  (We did not bother with this step – no problem.)
9. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium.  Do not over cook!  It will be dry and flavorless.
10. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes.
11. Slice diagonally in thick slices and serve warm with the Apple Chutney.

Serves:  6 – 8

Source:  Make It Ahead, Ina Garten

Apple Chutney

Ingredients:

• 1 c chopped yellow onion
• 2 Tab minced or grated fresh ginger (or powdered is ok)
• 1 c freshly squeezed orange juice (4 oranges)
• ¾ cup apple cider vinegar  (we use only 1/4 c to make more of an apple compote.)
• 1 c light brown sugar, lightly packed
• 1 tsp whole mustard seeds
• ¼ tsp crushed red pepper flakes
• 1½ teaspoons kosher salt
• 6 Granny Smith apples, peeled, cored, and ½-inch-diced
• ¾ cup raisins

Directions

1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan.
2. Add the apples, adding them as you chop to keep them from turning brown.
3. Bring to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated.
5. Stir in the raisins.
6. Serve warm, at room temperature, or cold.

Serves:  Makes 5 cups

Source:  Make It Ahead, Ina Garten