each tenderloin with salt,
pepper, thyme and rosemary.
each tenderloin with prosciutto and tie at intervals with string.
Cover and bake
until pork is done or meat thermometer inserted in center is 165°F, about 25 to 30 minutes.
Prepare marmalade while tenderloins are baking.
1–2 fresh pomegranates
and place in a bowl of water. Break open the pomegranates
under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float
to the top.
Sieve and put the arils in a separate
bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze
remaining arils for another use.)
to low and cook until soft, about 15 to 20 minutes.
honey and white wine vinegar (or lemon juice
and lemon zest).
For 1 cup of juice, cut
2–3 large POM Wonderful Pomegranates
in half and juice
them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice
If using fresh pearl onions, remove skin
in a pot of boiling
water and then cooling
in a bowl of ice
water. Slip off onionskins and proceed with recipe.