1 onion chopped
2 lbs. apples, plums and even firm peaches
1 cup white sugar
1 cup white vinegar or apple cider
fresh lemon juice
Salt and pepper
Rub your pork tenderloin with the garlic and parsley. Season with salt and
pepper. Wrap your pork with the prosciutto as tight as possible. Using
plastic film, wrap your tenderloin very tightly and let it rest 8 to 12
hours minimum. Overnight is fine.
Start your chutney by cooking the onions until soft and transparent. Add all
the other ingredients in the saucepan and let cook at medium heat until
everything is cooked and starting to be thick. Adjust your seasoning if
necessary with salt, pepper, sugar and/or vinegar.
Remove the plastic film and grill your tenderloins on at medium heat. Cook
for 12 to 18 minutes or until done at 135F internal temperature, turning a
few time to avoid burning the outer layer of Prosciutto. Calculate 2- 3
people per tenderloin.