- 2 tablespoons dried rosemary, divided
- Salt and pepper
- 1 pound pork tenderloin
- 8-10 ounces prosciutto
- 3 tablespoons Grand Traverse Culinary Oils Sunflower Rosemary Oil
- 1 large shallot, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 cup dry red wine (from Northern Michigan)
- 1⁄4 cup Northern Michigan cherry concentrate
- 1⁄4 cup water
- 1 tablespoon sugar
- 1 cup dried sweet cherries (from Northern Michigan)
- 2 tablespoons unsalted butter
- 1 pound Grand Traverse Culinary Oil Basil and Garlic Fettuccine
Preheat oven to 375 degrees.
Season pork with salt, pepper and half the rosemary. Lay prosciutto strips vertically, overlapping by an inch or two. Roll the tenderloin in the prosciutto. Lightly oil (1 tablespoon) with Grand Traverse Culinary Oils Sunflower Rosemary Oil.
Sear the wrapped tenderloin in a cast iron skillet, about 5 minutes total. Transfer to oven and roast until the internal temperature reaches 145 degrees, about 20 minutes.
Meanwhile, soften the shallots in remain- ing Grand Traverse Culinary Sunflower Rosemary Oil and add the remaining rose- mary. Add vinegar, wine, cherry concentrate, water and sugar and bring to a simmer, stirring often until reduced by a third. Add the cherries and 1⁄4 teaspoon salt and continue to simmer until sauce has thickened. Add butter and remove from heat. Glaze the tenderloin at least once with the sauce and return to oven.
Boil the fettuccini until al dente. (Grand Traverse Culinary Oils pasta tends to cook in just 4 to 5 minutes.)
Arrange the tenderloin on a platter with the fettucini on both sides and glaze liberally with the sauce.