Herbed Pork Tenderloin with Prosciutto and Apple Chutney

Instructions

1. Make the chutney first: combine the yellow onion, ginger, orange juice, vinegar, light brown sugar, mustard seeds, crushed red pepper flakes, and 1 1/2 teaspoons kosher salt in a saucepan and bring to a boil over medium-high heat. Add the apples as you chop them so they do not brown, then lower the heat and simmer, stirring occasionally, until the liquid is thick, glossy, and syrupy and the apples are soft but still hold a little shape, 50 to 60 minutes. Stir in the raisins and keep the chutney warm or let it cool to room temperature.
2. Heat the oven to 450F. Pat the pork dry, then rub it all over with the fresh rosemary, fresh thyme, kosher salt, black pepper, and olive oil. If a tenderloin has a thin tail, fold it under so the roast keeps an even thickness, then wrap each tenderloin completely with prosciutto and secure it with kitchen string if needed.
3. Roast the pork on a sheet pan until the outside is browned and the center reads 140F for medium-rare or 145F for medium, about 20 to 25 minutes. Transfer to a board, cover loosely with foil, and rest for 15 minutes so the juices stay in the meat instead of running onto the cutting board.
4. Slice diagonally into thick pieces and serve warm with the chutney spooned over or alongside. The prosciutto should be crisp at the edges, the pork just rosy in the center, and the chutney bright enough to cut through the richness.