Tender and juicy pork stuffed with prosciutto, fig jam, gorgonzola cheese and spinach drizzled with a balsamic red wine sauce. An incredible dinner in 30 minutes!
The Inspiration
My favorite Italian restaurant always has a Berkshire pork chop special stuffed with cheese and spinach and topped with red wine sauce. They change up the ingredients seasonally and it's one of my favorite dishes!
I wanted to recreate it at home with this stuffed pork tenderloin with fig jam, prosciutto, gorgonzola cheese, and spinach.
This combination is unreal but then you drizzle it with red wine sauce and man is it GOOD!
Why You'll Love this Recipe
This recipe looks and tastes fancy but it's so easy to make and only takes 30 minutes!
Pork tenderloin is a lean cut of meat so it's a healthy protein option.
Combined with the sweetness from the fig jam and saltiness and creaminess of the gorgonzola cheese, this dish has the perfect balance of savoryness with a hint of sweetness.
Oh and don't forget the sauce! The garlic, thyme, red wine, balsamic vinegar, and fig jam add acidity and a hint of sweetness to enhance the pork.
Ingredients
I found fig jam near the deli section of my grocery store near the specialty cheese. I've also seen it at HomeGoods and TJ Maxx!
If you're not a fan of gorgonzola cheese, try goat cheese or bleu cheese.
I used cabernet sauvignon wine but you can also use merlot or pinot noir.
Instructions
- Preheat the oven to 425˚F. Butterfly the pork tenderloin then layer on fig jam, prosciutto, spinach and cheese.
- Roll the pork tightly lengthwise and use butchers twine to tie the pork in one inch increments. Season with salt and pepper.
- In a large oven safe skillet, on medium high heat, add oil and sear the pork for 1 minute on each side. Roast for 20 minutes or until the center reaches 145-150˚F. Transfer the pork onto a cutting board and cover with foil.
- On medium heat, melt butter in the skillet and sauté the garlic and thyme for 30 seconds.
- Add red wine and balsamic vinegar and simmer for 5 minutes. Stir in fig jam and season with salt and pepper to taste.
- Remove the butchers twine and then slice the pork tenderloin into half inch slices. Drizzle the red wine sauce over the pork.
Tasty Tips
- Remove any silver skin from the pork tenderloin to ensure tender meat.
- Use a probe thermometer. It'll notify you when the pork reaches 145-150˚F to guarantee a juicy and tender pork.
- Serve with fresh figs if they're in season. The ultimate bite is with pork, red wine sauce, and a piece of fig!
FAQs
How do I store leftover stuffed pork tenderloin?
Store in an airtight container in the fridge for up to 5 days.
How do I butterfly a pork tenderloin?
Depending on the thickness of your pork, you can either make 2 or 3 slits. Cut a slit into the pork lengthwise ¾ of the way through then open it like a book. Repeat for the bottom half of the pork if the pork is thick. If needed, lay a piece of plastic wrap on top and pound the meat to even out the thickness. You can also ask your butcher to butterfly it for you.
What to serve with stuffed pork tenderloin?
This would go well with gnocchi, mashed potatoes, roasted potatoes, or a side of vegetables. Try some of these veggie side dishes!
More Easy Dinners You'll Love
Pork Tenderloin Stuffed with Prosciutto and Fig Jam
Ingredients
- 1 ½ lb pork tenderloin butterflied
- 2 tablespoons fig jam
- 4 slices prosciutto
- ½ cup frozen spinach thawed, squeezed dry
- ¼ cup gorgonzola cheese crumbled
- salt and pepper to taste
- 1 tablespoon canola oil
- fresh figs optional
Red Wine Sauce
- 1 tablespoon butter
- 1 clove garlic minced
- ½ cup cabernet sauvignon or merlot, pinot noir
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh thyme finely chopped
- 1 tablespoon fig jam
- salt and pepper to taste
Instructions
- Preheat the oven to 425˚F. Layer on fig jam, prosciutto, spinach and cheese on the pork tenderloin.
- Roll tightly lengthwise and use butchers twine to tie the pork in one inch increments. Season with salt and pepper.
- In a large oven safe skillet on medium high heat, add oil and sear the pork for 1 minute on each side.
- Roast the pork for 20 minutes or until the center reaches 145-150˚F. Transfer onto a cutting board and cover with foil.
- In the same skillet on medium heat, melt butter and sauté garlic and thyme for 30 seconds. Add red wine and balsamic vinegar and simmer for 5 minutes. Stir in fig jam and season with salt and pepper to taste.
- Remove the butchers twine and then slice the pork tenderloin into half inch slices. Drizzle red wine sauce over the pork.
Notes
- Remove any silver skin from the pork tenderloin to ensure tender meat.
- Use a probe thermometer. It'll notify you when the pork reaches 145-150˚F to guarantee a juicy and tender pork.
- Serve with fresh figs if they're in season. The ultimate bite is with pork, red wine sauce and a piece of fig!
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